• 16Jul

    ½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x ½in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 50g/2oz/½ cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1¼tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yoghurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander

    Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.

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