Sweet Potato and Fruit Curry

Ingredients

• 1 medium onion, chopped
• 1 garlic clove, crushed
• 2 green chillies, finely chopped
• 1 x 2.5 cm (1 in) piece fresh ginger peeled and finely chopped
• 300ml (1/2 pint) vegetable stock
• 2 teaspoons garam masala curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 450g (1 lb) sweet potato, cut into chunks
• 225g (8oz) green beans, trimmed and cut into 2.5cm (1 in) lengths
• 450g (1lb) cauliflower florets
• 1 red pepper, seeded and cut into chunks
• 300ml (1/2 pint0 tomato passata
• salt to taste
• 2 bananas

Cooking Instructions

1. Place the onion, garlic chillies and ginger in a preheated non-stick pan.
2. Cover with a lid and dry-fry for 5 minutes over a gentle heat. Add a little vegetable stock if the mixture becomes too dry.
3. When the onion is soft, add 50ml (2 fl oz) stock and sprinkle the spices into the pan. Cook for 1 minute, stirring continuously.
4. Add the sweet potato, beans, cauliflower and red pepper to the pan. Cook over a moderate heat for 2-3 minutes, stirring continuously.
5. Pour in the remaining vegetable stock and the passata. Season to taste with salt, then cover the pan and cook gently for 10 minutes.
6. Peel and slice the bananas and add to the pan. Cook for a further 10 minutes or until the vegetables are tender.
7. Serve with boiled brown rice (50g/2oz dry weight per person) and some low-fat natural yogurt which has been mixed with chopped cucumber and a little fresh mint.

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