Vegetarian curry

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Name	Vegetarian curry
Origin	India (sort of... it was improvised in our kitchen really)
Type	Main dish
Cook	Ron van der Wal
Notes	Suitable for vegetarians
Trivia	You can make this as hot or as mild as you like by varying the quantities of the chilli powder and the yogurt.

Ingredients (serves 8)

An assortment of vegetables, for example:
1 aubergine, 1 courgette, 1 cauliflower, a few cooking peppers (red or green), 3 sweet or other potatoes, some carrots, 2 onions, a can of tomatoes. All vegetables should be cut into moderately-sized pieces, say 1.5-2.5 cm.
2 tsp garam masala
3-4 cloves of garlic, crushed
3 tsp coriander seeds
2 tsp chilli powder (or more, to make it hotter)
1 tsp salt
200 ml natural yogurt
some water
150 ml oil

Preparation

Using a suitable frying pan or stock pot, fry the onion in the oil until golden, then add the spices. Mix and fry for another 2-3 minutes.
Add the other vegetables ones by one and stir-fry for a few minutes.
Add the yogurt, some water as required, and reduce the heat. Simmer for at least 30 minutes, stirring occasionally and adding water if needed.


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