The beauty of this curry is that you can use what ever vegetables you have on hand – the ones below are just suggestions.

Serves 6

4 tablespoons vegetable oil
10 fresh curry leaves (optional)
2 onions, chopped
2 bay leaves
1 teaspoon cracked black pepper
4 green chillies, finely chopped
6 cloves garlic, finely chopped
4cm piece fresh ginger, finely chopped
1 teaspoon ground turmeric
2 teaspoons salt, or to taste
1 tablespoon ground cumin
2 teaspoons ground coriander
½ – 1 teaspoon freshly cracked black pepper
1 kg vegetables (potatoes, carrots, beans)
Half a cauliflower, cut into florets
1 cup peas
1 x 400g tin chopped tomatoes
2 tablespoons freshly chopped coriander leaves
Juice of ½ – 1 lemon

Heat oil until hot, throw in the curry leaves – they will spit and pop. Reduce heat and add onions, fry until golden. Add the bay leaves, chillies, garlic and ginger and fry for a couple of minutes. Add the turmeric, salt, cumin, coriander and black pepper. Stir and fry for a minute or two.
Add the potatoes, carrots and beans and fry for another couple of minutes, stirring. Add the tomatoes, fresh coriander and 1 ½ cups of water. Cover and simmer until almost tender, 15 – 20 minutes. Add cauliflower and peas, simmer until cooked, about ten minutes. Add lemon juice to taste and extra salt if needed.

Tip: Fresh curry leaves are available from good greengrocers. If you grind your own coriander seeds and cumin seeds, the curry will be more flavourful.