The vegetables in this delicious golden sauce can be varied according to season. Even frozen vegetables get a lift from this combination of spices.
1 tbsp oil
1 onion, finely chopped
1 green chilli pepper, seeded and finely chopped
1 small piece fresh ginger, grated
2 cloves garlic, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp ground turmeric
2 potatoes, peeled and diced
1 aubergine, cut into small cubes
400 g (14 oz) canned tomatoes, drained
1 small cauliflower, cut into florets
140 ml (1/4 pint) vegetable or chicken stock
225 g (8 oz) okra, trimmed and washed
120 g (4 oz) roasted, unsalted cashews
60 g (2 oz) desiccated coconut
4 tbsps natural yoghurt
1 onion, finely chopped
1 green chilli pepper, seeded and finely chopped
1 small piece fresh ginger, grated
2 cloves garlic, crushed
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp ground turmeric
2 potatoes, peeled and diced
1 aubergine, cut into small cubes
400 g (14 oz) canned tomatoes, drained
1 small cauliflower, cut into florets
140 ml (1/4 pint) vegetable or chicken stock
225 g (8 oz) okra, trimmed and washed
120 g (4 oz) roasted, unsalted cashews
60 g (2 oz) desiccated coconut
4 tbsps natural yoghurt
method
1. Heat the oil in a large bowl or casserole dish for 1 minute on HIGH. Add the onion, chilli pepper, ginger and garlic. Cook on HIGH for 1 minute further.
2. Add the spices and cook for an additional 1 minute on HIGH.
3. Add the potatoes, aubergine and tomatoes. Cover loosely and cook on HIGH for 8 - 10 minutes or until the potatoes and aubergine are almost tender.
4. Add the cauliflower, stock and okra. Cover loosely and cook on HIGH for 3-4 minutes, or until the vegetables are almost tender.
5. Add the cashews and the desiccated coconut. Add salt and pepper to taste and serve hot, topped with natural yoghurt.
2. Add the spices and cook for an additional 1 minute on HIGH.
3. Add the potatoes, aubergine and tomatoes. Cover loosely and cook on HIGH for 8 - 10 minutes or until the potatoes and aubergine are almost tender.
4. Add the cauliflower, stock and okra. Cover loosely and cook on HIGH for 3-4 minutes, or until the vegetables are almost tender.
5. Add the cashews and the desiccated coconut. Add salt and pepper to taste and serve hot, topped with natural yoghurt.
serving amount
serves 6 - 8
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