Mixed vegetable curry

Ingredients

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

Method

1. 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.
2. 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.
3. 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.