Vegetable Curry

Ingredients

1/2 medium-sized (100g/4oz) aubergine (eggplant) remove 2cm x 1cm/ ¾ in x 1/2 in sticks,2 tiny carrots (100g/4oz), in the raw and remove 2cm x 1cm/ ¾ in x 1/2 in sticks,100g/4oz/1 cup peas,100g/4oz/1 cup French beans, cut into 2.5cm/1in items,1 medium-sized potato (100g/4oz), in the buff and remove 2cm x 1cm/ ¾ in x 1/2 in sticks,50g/2oz/ 1/2 cup freshly grated coconut, 4 contemporary hot green chillies, 2 tbsp white fresh seeds, 1 one/4 tsp salt,3 medium-sized tomatoes, roughly sliced,1 tbsp natural plain yoghourt,1 tsp garam masala,2 tbsp sliced, recent green coriander.

Method

Place the aubergine (eggplant), carrots, peas, French beans and potato in an exceedingly medium-sized cooking pan. Add 250ml/8fl oz/1 cup water. arouse the boil. Cover, flip the warmth to medium and cook for four minutes or till the vegetables square measure simply tender. in the meantime place the coconut, chillies, flower seeds and salt within the instrumentality of an electrical mixer. Add 150ml/5fl oz water and grind to a fine paste. Set aside. once the vegetables square measure well-done, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for five minutes. currently add the tomatoes, the yoghourt and also the garam masala. Stir gently to combine well. bring back the boil and simmer gently for 2-3 minutes. become a dish and garnish the vegetable curry with the recent coriander.