( for 3 - 4 large portions )

1. Heat 3-4 tablespoons of oil in a pan, for about 30 seconds on full heat.
2. Add the Masala and stir continuously for 1 minute.
3. Add 300g ( for hot curry ) - 500g ( for mild curry )  chopped mixed vegetables ( ie; potatoes, carrots & peas as shown in picture )1-2 tablespoons of plain yoghurt and a small tin (or 4 fresh) chopped tomatoes then mix in well. Cover and simmer on Low - Medium heat for approximately 20 minutes, stirring occasionally. Cooking times are variable depending on your vegetables, eg; carrots should be cut into smaller cubes than potatoes as they take longer to cook. 

1. For a hotter curry, add 2-3 sliced green chillies sliced in half when you are first adding the vegetables to the pan.

2. Thinly slice half a green pepper, half an onion and a small piece of peeled ginger, and 1 tomato ( quartered ) Add to the pan as a finishing touch, 5 minutes before the end of cooking time.

SERVING SUGGESTION:
Garnish with fresh coriander and serve with warm nan, rice and salad.

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Last modified: October 01, 2006