This is a mild curry with a pleasing mixture of flavours and textures. The vegetables used in this recipe are merely suggestions. Try to use organic vegetables, and those that are in season, especially your favourites. The quantities shown serve 2. If you like a more spicy curry, simply increase the quantity of spices to taste. Serve with pineapple rice as a change to plain boiled rice.

Ingredients

• 1 Clove of garlic, finely chopped
• 1 cm Fresh ginger, finely chopped
• 1 tsp Ground cumin
• 1/4 tsp Ground coriander
• 1/2 tsp Ground turmeric
• 1 Potato, peeled and cubed
• 1 Aubergine, cubed
• 1/2 Small cauliflower, divided into florets
• 50g Green beans, sliced
• 1 Green chilli, finely chopped
• 100ml Coconut milk
• 225g Tomatoes, skinned and chopped
• 50g Cashew nuts

Method

1. Lightly fry the garlic, ginger and spices until soft.
2. Boil the potato cubes for 5 minutes and add to the spices. Add the remaining vegetables and the chilli. Fry for 10 minutes, stirring occasionally.
3. Stir in the coconut milk and tomatoes and simmer for 20 minutes, stirring occasionally.
4. Stir the cashew nuts into the curry, and serve immediately.