Vegetable curries can be varied to use whatever is in season. The subtle Indian spices lend interest to what might otherwise be a dull selection of winter roots.
ingredients
serves 4
4 tablespoons cooking oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 green chilli, seeded and chopped
1 tablespoon fresh ginger root, finely chopped
2 garlic cloves, chopped
1 1/2 teaspoons ground turmeric
1 tablespoon ground cilantro
1 1/2 pound mixed vegetables, sliced
salt
2 cups fresh coconut, grated
3/4 cup water
2 tablespoons fresh cilantro leaves, chopped (optional)
method
1. Heat the oil in a large saucepan over high heat. Add the mustard seeds, ginger and garlic and fry for 30 seconds. Add the chilli and the onion, reduce the heat and fry slowly, stirring occasionally, until the onion is cooked, about 8-10 minutes.
2. Add the turmeric and ground cilantro and cook for 1 minute. Add the vegetables and mix well with the spices. Add the water to the coconut in a blender and puree the mixture. Add this to the vegetables.
3. Season the vegetables with salt. Cover and simmer for 30 minutes or until vegetables are tender. If the mixture shows signs of drying out, add a spoonful of water at a time. To serve, sprinkle the cilantro leaves on top.
