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INDIAN VEGETABLE CURRY RECIPE
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Ingredient:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks

2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks

100g/4oz/1 cup peas

100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces

1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks

50g/2oz/ 1/2 cup freshly grated coconut

4 fresh hot green chillies

2 tbsp white poppy seeds

1 1/4 tsp salt

3 medium-sized tomatoes, roughly chopped

1 tbsp natural plain yogurt

1 tsp garam masala

2 tbsp chopped, fresh green coriander

Details:

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.

Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.

When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

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