Vegetable Masala

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4 tbsp vegetable oil
1 onion, finely sliced
3 cloves garlic, crushed
1 tbsp minced fresh ginger
450g peeled and chopped fresh vegetables (potatoes, cauliflower, aubergine, green beans, carrots
450 ml vegetable stack or water
half a jar Medium Curry Paste
2 tomatoes, Peeled and chopped
2 tbsp natural yogurt
4 tbsp chopped fresh coriander
Salt

1. Fry the onion in hot oil until soft and golden brown.

2. Add the ginger, garlic and vegetables and stir fry for 3-5 minutes.

3. Stir in the Curry Paste, stock, yogurt and tomatoes.

4. Bring to the boil, cover and simmer for 30-35 minutes or until the vegetables are cooked.

5. Stir in the coriander, season to taste.

Serve with a plain basmati rice or chapattis.

SERVES 4