Photo credit: http://www.adrianlawrencephotography.com/ Serves 2 1 tbsp light olive oil or rapeseed oil 1 onion, chopped 1 carrot, sliced 1 medium potato, peeled and cut into cubes ½ butternut squash, peeled and cut into cubes 125 g (4 oz) broccoli florets 50 g (2 oz) frozen peas ½ teaspoon of each: cumin, coriander and turmeric 1 crushed garlic clove 1 teaspoon grated fresh ginger 200 g (7 oz) tinned chopped tomatoes 4 tbsp coconut milk 4 tablespoons plain yoghurt 25 g (1oz) ground almonds 400g (14oz) tinned black eye beans, rinsed and drained Small handful fresh coriander leaves, chopped Salt and freshly ground black pepper Heat the oil in a large pan and add the onion. Cook gently for 5 minutes until softened. Add the vegetables, spices, garlic and ginger and cook for a further minute then add the tinned tomatoes and about 125ml (4 floz) water. Bring to the boil, turn down the heat and cook for 10 minutes. Add the beans and continue cooking for 2 – 3 minutes. In a separate bowl, mix together the coconut milk, yoghurt and almonds, then stir into the curry. Turn off the heat, taking care not to boil otherwise the yoghurt may curdle. Stir in the coriander and season with salt and freshly ground black pepper. Serve with whole grain rice or wholewheat chapattis or flatbreads.
