Vegetable curry:

2 Onions                                                             
3 garlic cloves
1 inch fresh ginger                                   
4 potatoes
4 carrots                                                               
Mushrooms
2 tbsp Oil                                                            
2 Fresh Chilli (to taste)
1 tsp Coriander seed                                     
1 tsp Cumin seed
1 tsp Cardamom pods (green)                       
2 veg or beef stock cubes  
1 litre boiling water                          
Salt
(optional tin of tomatoes and a tin of coconut cream – the curry is richer with, but equally good without these)
(nb.you can use dried chilli and ginger, and pre-ground spices if that’s what you’ve got)

Chop the onion finely. Peel and crush the garlic.  Peel the ginger and cut into small matchsticks.  Peel, wash and chop all the remaining veg into roughly the same size pieces.  Place all the above in a big pan and drizzle over the oil. Finely chop chillies and add to pan.  Crush the cardamom pods and discard the husks.  Finely grind the cardamom, cumin and coriander and add to the pan.  Boil the water.  Heat the pan slowly and stir for a couple of minutes until you can smell the spices.  Add the tin of tomatoes, the coconut milk and add the stock cubes to the pan.  Stir.  Pour over the boiling water until all the veg are covered (depending on your pan it may need more or less than a litre).  Bring to boil again and stir every 10 mins or so.  Simmer for 40 minutes or until the hardest vegetable is done.  Taste and season accordingly (eg salt, more chilli etc).  If you want a thicker curry, crush some of the potatoes against the side of the pan and stir them back in.  For a thinner one, add a little more water.  Serve in pitta pockets or with rice.

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