Vegetable Curry

1 tablespoon polyunsaturated vegetable oil
2 teaspoons ground coriander
11/2 teaspoons ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
2 large cloves garlic, peeled and thinly sliced.
100 g/4 oz carrots, peeled and sliced diagonal! y
4 spring onions, chopped
2 celery stalks, sliced diagonally
2 leeks, washed and sliced
3 courgettes, sliced
1 small cauliflower, broken into florets
.300 ml/1/2 pint stock
150 ml/1/4 pint plain low-fat yogurt
25 g/1 oz cashew nuts

Heat the oil its a saucepan, add the spices and cook for 5 minutes without browning. Add the garlic, carrots, spring onions and celery. Cook for 2 minutes, then add the leeks, courgettes and cauliflower. Pour over the stock, bring to the boil, and simmer gently for 8 to I() minutes. Stir in the yogurt and heat gently, without boiling. Sprinkle with cashew nuts and serve at once.

SERVES 4