Vegetable curry

Vegetabale curry

Preparation time : 25 minutes
Total cooking time : 30 minutes

Serve 8

Ingredients:
250g potatoes, cut into 2cm cubes
200g cauliflower,broken into florets
150g yellow squash,quartered
250g pumpkin,cut into 2cm cubes
2 tablespoons oil
2 onions, chopped
3 tablespoons Indian curry powder
400g can crushed tomatoes
1 cup vegetable stock (broth)
150g greenbeans, cut into 4cm lengths
100g plain yoghurt
40g golden raisins

Method:

1.Cook the potato and pumpkin in a saucepan of boiling water for 6 minutes, then remove. Add the cauliflower and yellow squash,cook for 5 minutes, then remove.
2. Heat the oil in a large saucepan, add the onion and cook, stirring, over medium heat for 9 minutes, or untill starting to brown.
3.Add the Indian curry powder and stir for 1 mintue, or until fragrant. Stirin the crushed tomato and vegetable stock and combine well.
4. Add the chopped potato, pumpkin, cauliflower and yellow squash, and cook for 5 minutes, then add the green beans and cook for a further 3-4 minutes, or until the vegetables are just tender.
5. Add the yoghurt and raisins,and stir to combine. Simmer for 3 minutes, or until thickened slightly. Season to taste with salt and black pepper,and serve with lemon wedges.