Although this recipe is a lovely vegetarian or vegan dish it is one that everyone will enjoy.
It uses a variety of spices along with curry powder and a selection of vegetables. The quantity can be adjusted for different numbers.
You will need a medium/large saucepan with a lid.
- 4 tablesps oil
- 2 medium onions
- 1 clove garlic
- 2 teasps ground coriander
- 2 teasps turmeric
- ½ teasp cumin
- 1 teasp. curry powder (or more to taste)
- 3 medium carrots
- 1 parsnip
- 2 medium courgettes
- 1 small cauliflower
- 1 vegetable stock cube
- 10 fl oz/½ pint boiling water
- Salt and pepper
- 2 tablesps yoghurt
- Fresh coriander to garnish (optional)
Prepare the vegetables. Slice thickly.
Heat the oil in the saucepan and fry the onion very gently until softened but do not allow it to brown.
Add the garlic, spices, salt and pepper.
Put in the carrot and parsnip, sauté for two minutes then add the stock cube in water.
Cover & simmer for fifteen minutes.
Add the cauliflower florets, parsnip and courgette. Simmer for a further ten minutes or until the vegetables are cooked, adding more water if necessary. Taste for the amount of salt.
When serving stir in the yoghurt.
Sprinkle on chopped coriander if using.