Vegetable Curry

Serves 4

1 large onion

5 garlic cloves

Half inch of ginger root, peeled and chopped

2 green chillies, chopped

1 tbsp. vegetable oil

2 tsp. ground cumin

1 tsp. ground turmeric

Half tsp. hot chilli powder or to taste

2 tomatoes, chopped

Lemon juice

6 cardamom pods

6 whole cloves

200ml vegetable stock

Freshly ground pepper

1 cauliflower, cut into florets

600g other root vegetables, cut into bite sized pieces

100g natural yoghurt

Coriander

Directions

Purée the onion, garlic, ginger and chillies in a food processor.

Heat the oil in a large, thick-based pan and add the cumin, turmeric and chilli powder. Stir, then add the purée.

Cook for 2 minutes, then add the tomatoes, lemon juice, remaining spices, stock and seasoning.

Stir, add the vegetables, cover and bring to the boil.

Reduce the heat and simmer for 25 minutes or until the vegetables are cooked.

Five minutes before the end of cooking, remove lid and allow remaining liquid to thicken.

Drizzle with the yoghurt, scatter with coriander and serve.