Quick Vegetable Curry

4 tablespoons polyunsaturated vegetable oil
2 onions, peeled and sliced
2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon curry powder
2 teaspoons chopped root ginger
2 cloves garlic, peeled and crushed
4 carrots, peeled and sliced
350 g/12 oz courgettes, sliced
300 ml/1/2 pint stock
salt
freshly ground black pepper
1 small cauliflower
50 g/2 or cashew nuts, roasted
150 ml/1/4 pint plain low-fat yogurt

Heat the oil in a large pan, add the onions and fry until softened. Add the spices and garlic and cook for a further 1 minute. Add the carrots and courgettes and fry for 2 to 3 minutes, stirring. Add the stock and salt and pepper to taste.

Cover and simmer for 10 minutes. Break the cauliflower into florets and cook for a further 10 minutes. Stir in the nuts and yogurt and heat through gently.

SERVES 4 to 6