Mixed Vegetable Curry

2 tablespoons polyunsaturated vegetable oil
225 g/8 or onions, peeled and sliced
1 clove garlic, peeled and crushed
1 cooking apple, peeled. cored and chopped
2.5 cm/I inch piece fresh root ginger, peeled and
grated
1 tablespoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
I/4 teaspoon chilli powder
450 inl/Y4 pint stock
finely grated rind and juice of 1/2 lemon
salt
freshly ground black pepper
225 g/8 oz potatoes, peeled and diced
225 g/8 or carrots, peeled and sliced
225 g/8 or tomatoes, skinned and roughly
chopped
225 g/8 oz cauliflower florets
225 g/8 oz runner beans, sliced
50 g/2 or sultanas
50 g/2 or shelled Brazil nuts
Garnish:
1 tablespoon grated fresh coconut
flaked almonds

Heat the oil in a large pan. Add the onions, garlic, apple and ginger and fry gently for 5 minutes, stirring occasionally. Stir in the spices and fry gently for a further 3 minutes, stirring constantly.

Add the stock and bring to the boil, stirring constantly until the sauce thickens slightly. Add the lemon rind and juice, and salt and pepper to taste, then lower the heat and simmer for 2 minutes.

Add the potatoes, carrots and tomatoes. Cover the pan and simmer for 10 minutes.

Add the cauliflower, beans, sultanas and nuts. Cover and simmer for a further 10 minutes or until the vegetables are just tender but still crisp and not broken up.

'Taste and adjust the seasoning. Sprinkle with the coconut and almonds, and serve hot. Alternatively, serve cold as a salad.

SERVES 4