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Curried Vegetables #2

ingredients

serves 6 - 8
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

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.

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