Kurma

Directions

Place the aubergine, carrots, peas, French beans and potato in a medium-sized saucepan.

Add 8 ounces water.

Bring to the boil.

Cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.

Meanwhile put the coconut, chillies, poppy seeds and salt in an electric blender.

Add 5 fluid ounces (150 ml) water and grind to a fine paste.

Set aside.

When the vegetables are cooked, add the spice paste and 5 fluid ounces (150 ml) water.

Stir and simmer gently for five minutes.

Add the tomatoes, yoghurt and garam masala.

Stir gently to mix well.

Bring to the boil and simmer gently for 2 to 3 minutes.

Turn into a serving dish and garnish with the fresh coriander.