Spiced Cauliflower

2 tablespoons polyunsaturated vegetable oil
1 teaspoon ground ginger
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 cauliflower, broken into florets
2 carrots, peeled and thinly sliced
1 onion, peeled and sliced
2 celery stalks, sliced
120 ml/4 fl oz stock
salt
freshly ground black pepper
150 ml/1/4 pint plain low-fat yogurt
Garnish:
2 teaspoons chopped coriander
2 teaspoons chopped parsley

Heat the oil in a pan, acid the spices and fry gently for 1 minute. Add the vegetables and cook gently for a further 3 minutes, stirring occasionally. Add the stock, and salt and pepper to taste.

Cover and simmer for 10 minutes until the vegetables are just tender. Stir in the yogurt, sprinkle with the coriander and parsley, and serve immediately while hot.

SERVES 4