|Prepared vegetables||2 Pound (1 Kilogram, At Least 3 Kinds Including Some Root Varieties)|
|Garam masala/Curry powder||1 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Thin fresh ginger slices||6 , peeled|
|Coconut cream||1⁄4 Cup (4 tbs)|
Simmer the prepared vegetables in water flavoured with a little garam masala (1-2 teaspoons) until half cooked.
Heat a little oil in a large saucepan and fry the onions, garlic and ginger with 2 heaped teaspoons garam masala for 5 minutes.
Add the drained vegetables and enough fresh water or flavoured cooking water to just cover.
Season with a little salt.
Simmer gently until the vegetables are tender.
To add a touch of Southern India to the curry, finish the dish by crumbling in coconut cream which can be bought in packets, or add coconut milk from a can.
Stir over a low heat, taking care not to allow the mixture to boil or it may curdle.
I like to add another teaspoon of garam masala before serving, to freshen up the flavour.