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Vegetable Korma

ingredients

serves 4
1 lb (450 g) potatoes, scrubbed
2 tbsp (30 ml) corn oil
1 onion, skinned and sliced
7/8 cup (225 g) 8 oz aubergine (egg plant), diced
1 garlic clove, skinned and crushed
2 tsp (10 ml) grated fresh root ginger
10 - 15 ml (2 - 3 tsp) curry powder
8 oz (225 g) carrots, scrubbed and thinly sliced
8 oz (225 g) leeks, trimmed and sliced
4 oz (100 g) peas or green beans
2 oz (50 g) sultanas (golden raisins) (optional)
1 1/4 cup (1/2 pint) 300 ml low-fat natural yogurt
1/4 cup (25 g) 1 oz flaked almonds, toasted

method

1. If the potatoes are large, cut into 5 cm (2 inch) chunks. Otherwise, leave whole.

2. Cook in boiling water for 10 minutes, then drain and leave to cool.

3. Heat the oil in a large saucepan, add the onion and aubergine and cook for 5 minutes.

4. Add the garlic, ginger and curry powder and cook for 1 minute.

5. Add the potatoes, carrots, leeks, peas and sultanas, if using. Stir to coat well.

6. Stir in the yogurt. Cover the pan and simmer gently for about 30 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.

7. To serve, sprinkle with nuts.

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