Vegetable curry and aromatic rice

1tbsp vegetable oil

1 onion, sliced

1 clove garlic, finely chopped

200g (7oz) potatoes, peeled and chopped into chunks

200g (7oz) sweet potato, peeled and chopped into chunks

125g (4oz) carrots, peeled and chopped into chunks

4tbsp medium curry powder

125g (4oz) young leaf spinach

3 tomatoes, cut into quarters

75g (3oz) baby corn

4tbsp plain yogurt

bunch coriander, chopped

½tsp coriander seeds

½tsp cumin seeds

2 cardamom seeds

200g (7oz) basmati rice

1 cinammon stick

5cm (2in) strip lemon peel

In a large pan, heat the oil and cook the onion gently for 4 minutes. Add the garlic and cook for 1 minute, then the potatoes, sweet potatoes and carrots and cook for 2 minutes. Stir in the curry powder.

Add 200ml (7fl oz) water and simmer for 15 minutes with a lid on. Stir well adding the spinach, tomatoes and baby corn and replace the lid. Cook for 5 minutes. Stir in the yogurt and lower the heat for a few minutes. Sprinkle with coriander to serve.

Crush the coriander, cumin and cardamom seeds. Place the rice in a pan, add water, cinnamon, lemon peel and the crushed seeds, bring to the boil and simmer for 8 minutes. Drain and serve with the curry.

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