Recipe Details

• 2 tbsp vegetable oil
• 2 onions, sliced
• 2 inch fresh root ginger, shredded
• 1 tsp crushed black peppercorns
• 1 bay leaf
• 1/4 tsp turmeric
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp garam masala
• 2.5 cups mushrooms, sliced
• 1 courgette, thickly sliced
• 2 oz French beans, sliced into 1 inch pieces
• 1 tbsp chopped fresh mint
• 2/3 cup water
• 2 tbsp natural low-fat yogurt
• 1/4 cup flaked almonds

I usually leave out the courgette and put a red pepper in instead. Other variations would be possible too I should think.

In a medium deep frying pan, heat the vegetable oil and fry the sliced onions with the shredded fresh ginger, crushed black peppercorns and the bay leaves for 3-5 minutes. Lower the heat and add the turmeric, ground coriander, salt and garam masala, stirring occasionally. Gradually add the mushrooms, courgette, French beans and the mint. Stir gently so that the vegetables retain their shape.

Pour in the water and bring to a simmer, then lower the heat and cook until most of the water has evaporated. Beat the natural low-fat yogurt well with a fork, then pour it on to the vegetables in the pan and mix together well. Cook the spicy vegetables for a further 2-3 minutes, stirring occasionally. Sprinkle with flaked almonds and serve.

For an extra creamy dish, add soured cream instead of the natural yogurt.