M E T H O D :
Place all vegetables in a saucepan and cover with 500ml of water. Add the tumeric and a pinch of salt and bring to the boil. Simmer for 20-25 mins until tender.
Summer is here! Which in my head means mangoes and coconut flavours. I love coconut so this vegetable curry is one of my favourites. Simple ingredients and quick to make means this is perfect for a yummy midweek meal. For the non-vegetarians, you could add king prawns.
I N G R E D I E N T S :
1kg mixed vegetables (I like to use sweet potato, aubergine, courgette, okra), prepared and cut into chunks.
2 tsp tumeric
4 small green chillies, chopped and deseeded.
1 tsp ground cumin
1 tsp ground corriander
A chunk of a creamed coconut block (I don't know measurements - add to taste)
1 small onion
8-10 curry leaves (fresh if possible)
150ml plain yogurt
Small handful of desiccated coconut
When the vegetables are tender, add the paste, curry leaves and simmer for 5 mins.
Stir in the yoghurt and very gently simmer for 1-2 mins more.
Scatter with desiccated coconut, chopped corriander and serve with chapatis. YUM!