1 lb (450g) diced vegetables
3 tablespoon vegetable oil
1½ cups curry sauce (page 20)
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon garam masala
½ teaspoon chilli powder
2 teaspoon finely chopped green coriander
Cook the vegetables in boiling salted water for 10-15 minutes until just tender. Drain.
Heat the oil in a large frying pan, pour in the curry sauce and bring it to the boil.
Cook for about five minutes until the sauce thickens, and turn down the heat.
Stir in the salt and all the spices and add the cooked vegetables. Stir well and cook for five minutes.
Sprinkle with the green coriander just before serving.