Indian: Vegetable Curry 05 by Recipe Cottage

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	Vegetable Curry 05

		Vegetable Curry 250gms/8oz turnips or swede, peeled 1 aubergine, leaf end trimmed 350 g/12oz new potatoes, scrubbed 250g/8oz cauliflower 250g/8oz button mushrooms 1 large onion 250g/8oz carrots, peeled 6 tbspns vegetable ghee or oil 2 garlic cloves, crushed 5cm/2 inches ginger root, chopped finely 1-2 fresh green chilles, seeded and chopped 1 tsp paprika 2 tsp ground coriander 1 tbsp mild or medium curry powder or paste 450ml/1 3/4 cups vegetable stock 400gms/14oz can chopped tomatoes 1 green bell pepper, seeded and sliced 1 tbsp cornflour (cornstarch) 150mls/2/3 cup coconut nulk 2-3 tbsp ground almonds salt fresh coriander sprigs to garnish Cut the turnips/swedes, aubergine and potatoes into 1cm cubes. Divide the cauliflower into small florets. Leave the mushrooms whole and slice the onion and carrots. Heat the ghee or oil in a large saucepan, add the onion, turnip, potato and cauli and cook gently for 3 mins, stirring frequently. Add the garlic, ginger, chillies, paprika, ground coriander and curry powder or paste and cook for 1 minute. Add the stock, tomatoes, aubergine and mushrooms and season with salt. Cover and simmer for 30 minutes or until tender. Add the bell pepper and carrots and cook for a further 5 minutes. Blend the cornflour with the coconut milk and stir into the mixture. Add ground almonds and simmer for 2 minutes, stirring all the time. Transfer to serving plates and garnish with fresh coriander (cilantro).