Mixed vegetable curry(Veg)
This creamy curry is low-fat, packed with vegetables and on the table in less than half an hour.
Ingredients
½ medium-sized aubergine, about 100g/4oz, cut into 2cm x 1cm/¾in x ½in pieces
2 small carrots, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
100g/4oz green beans, cut into 2.5cm/1in pieces
1 medium-sized potato, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
100g/4oz peas
50g/2oz desiccated unsweetened coconut (reconstituted weight) that has been reconstituted by soaking in hot water, or frozen grated coconut (available from some Asian grocers), or freshly grated coconut
4 fresh hot green chillies, roughly chopped
1 tsp salt
2 tbsp white poppy seeds
3 medium-sized tomatoes, roughly chopped
1 tbsp plain yoghurt
1 tsp garam masala
2 tbsp roughly chopped fresh coriander leaves
Preparation method
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Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
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Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
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Meanwhile, put the coconut, chillies, salt and poppy seeds in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside.
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When the vegetables are just cooked, add the spice paste. Stir and simmer gently for five minutes.
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Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
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To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.
