Vegetable Curry


2 tblsp vegetable oil
2 onions, chopped
4 garlic cloves, chopped
2 carrots, chopped
2 potatoes, chopped
1 red and 1 green pepper, chopped
2 courgettes, sliced
1 pt (600ml) water
½ medium cauliflower, florets
4 tblsp desiccated coconut
1 tblsp lemon juice
4 tomatoes, chopped
4 fl oz (100ml) natural yoghurt
2 tsp ground coriander
2 tsp poppy seeds

1 tsp of:
ground ginger
cayenne pepper


1. Heat oil in deep saucepan, add onions and garlic and cook gently until soft.
2. Add all the spices and poppy seeds, stirring well and cook for 2-3 minutes.
3. Add vegetables (except cauliflower) to pan.
4. Pour in water and stir well to combine all ingredients.
5. Bring slowly to the boil and simmer for 15-20 minutes.
6. Add cauliflower, coconut and lemon juice and cook for a further 5 minutes.
7. Add tomatoes, stir in yoghurt and simmer for 5 more minutes.
8. Serve with brown rice, salad and wholemeal bread.
Note: Be careful not to overcook the vegetables. This dish is best left overnight to allow the spices and vegetables to blend.

Jessie MacKinnon, Greenock