Vegetable Curry

Wash and prepare all the vegetables. Chop the vegetables into similar size chunks.

Parboil the sweet potatoes for approximately 5 minutes. Once cooked, drain and cool.

Heat the oil in a pan over a medium heat then add the onions and fry for 2 minutes or until golden.

Add the chilli, garlic, ginger, curry leaves to the onions and stir for a further minute. Add 75ml of water and cook for a further minute.

Add the garam masala, turmeric and cumin powder to the mixture and stir. Cook for 2-3 minutes, stirring occasionally.

Add the aubergine, green pepper, carrots and mushrooms and stir. Cook for 2 minutes coating the vegetables in the spices, then add the sweet potato and stir. Cook for a further 2-3 minutes.

Add the tomatoes, ProZero and coconut milk to the mixture and stir well.

Bring to the boil and add 100ml of hot water and simmer for 20-30 minutes until the sauce thickens and the vegetables are cooked through. Add the chopped coriander and serve.