Ingredients

5 tbsp vegetable oil

2 tsp mustard seeds

1 tsp fenugreek seeds

3 fresh green chillies, deseeded and thinly sliced

1 handful curry leaves

2 thumb-sized pieces of fresh ginger, peeled and coarsely grated

3 onions, peeled and chopped

1 tsp chilli powder

1 tsp turmeric

6 tomatoes, chopped

1x400ml/14fl oz tin coconut milk

salt

800g/13/4lb mixed vegetables, chopped (potatoes, courgettes, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans -use your imagination)

Method

Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger, Stir and fry for a few minutes.

Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chilli powder and turmeric.

Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes then add one or two wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.

Take this sauce as a base.

Add all your veg to the sauce at the beginning when you add your onions. Continue to cook as normal and simmer until tender.

Cooks Comments and Tips

.