1kgvegetables of your choicetrimmed and washed (I used cauliflower florets, sugar snap peas, sweet potato, spinach and sweet corn)
juice of 1 lime
salt to taste
1cupyoghurt mixed with 2 tablespoons chopped coriander and seasoned to taste
To make the curry, fry the onion in a splash of oil in a large pot.
When the onion is soft, add the garlic and ginger and stir-fry for a few seconds before adding the spices and sugar.
Fry for another 30 seconds then pour in the coconut milk and the stock.
Allow to come up to the simmer and cook for 5 minutes.
Next, add the vegetables that will take the longest to cook first. (I added the sweet potato first, allowed it to simmer for 7 minutes then added the cauliflower, allowed it to simmer for another 10 minutes and finally added the sugar snaps, spinach and corn and allowed it to simmer gently for a final 10 minutes.)