This creamy curry is low-fat, packed with vegetables and on the table in less than half an hour.
½ medium-sized aubergine, about 100g/4oz, cut into 2cm x 1cm/¾in x ½in pieces
2 small carrots, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
100g/4oz green beans, cut into 2.5cm/1in pieces
1 medium-sized potato, about 100g/4oz, peeled and cut into 2cm x 1cm/¾in x ½in pieces
100g/4oz peas
50g/2oz desiccated unsweetened coconut (reconstituted weight) that has been reconstituted by soaking in hot water, or frozen grated coconut (available from some Asian grocers), or freshly grated coconut
4 fresh hot green chillies, roughly chopped
1 tsp salt
2 tbsp white poppy seeds
3 medium-sized tomatoes, roughly chopped
1 tbsp plain yoghurt
1 tsp garam masala
2 tbsp roughly chopped fresh coriander leaves
Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
Meanwhile, put the coconut, chillies, salt and poppy seeds in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside.
When the vegetables are just cooked, add the spice paste. Stir and simmer gently for five minutes.
Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.
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