CREAMY VEGETABLE CURRY

Good as a side dish with a dry meat curry and rice, or as a main
dish for vegetarians. As a rough guide, the ratio of cauliflower to
carrots to green beans should be about 4:2:1.
1 large cauliflower
Carrots
Green beans
1⁄2 large carton of natural yoghurt
1⁄2 tin of coconut milk
3 big tbsp gram flour
1 mug of cold water
1 big tsp each of: chilli powder, curry powder, coriander, coriander
leaf, mustard seeds
2 tsp cumin seeds
2 tsp salt
Oil
Method
1. Prepare the vegetables and cut into approximately same-size
pieces then put the carrots in cold water and bring to the boil,
adding the cauliflower and green beans about halfway through
the carrots’ cooking time.
2. Meanwhile, sift the flour, salt and spices (not the seeds) into a
bowl, add the yoghurt, coconut milk and water and whisk with
a fork till smooth.
3. Warm some oil in a large pan and fry the mustard seeds for a
minute then add the cumin seeds and fry for another minute.
4. Strain the vegetables as soon as they’re cooked and set aside
while you add the sauce to the pan with the seeds and bring it
to the boil, stirring all the time.
5. Simmer the sauce for a couple of minutes then adjust the
seasoning, add the vegetables to the pan and warm through.