Ingredients
1 dessert sp. olive oil
1 onion
2 cloves garlic, crushed
1-2 cm. piece ginger grated
1 tbs plain flour
1 tsp turmeric
1 tbs ground coriander
1 tbs ground cumin
¾ pint vegetable stock
1 tbs tomato puree
2-3· tbs natural yogurt to serve
A total of about 2 lb. mixed vegetables of your choice, aiming for a variety, prepared and diced or cut according to kind.
Method
Heat the oil in a pan and fry the onions (and leeks, if using) for a few minutes until translucent.
Take off the heat and add the crushed garlic, flour and spices and stir until well combined.
Add the tomato puree and stock a little at a time until well combined.
Add carrots and other roots (that take the longest to cook) return to the heat, bring gently to the boil, then simmer for about 10 minutes.
Add broccoli, cauliflower, or frozen vegetables, bring back to the boil, then simmer for further 10 minutes or until vegetables are cooked.
Season to taste.
Add a good spoonful of yogurt and swirl in.
Serve with brown or wild rice.
George Hill Allotments 