Vegetable Curry

2 oz frozen green whole beans (or peas if preferred)

1/2 lb potatoes - cubed

4 oz aubergines - cubed

7 oz red kidney beans in water/brine

1 medium onion - chopped

4 tablespoons corn oil

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon fenugreek seeds

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

1/2 teaspoon turmeric powder

1 1/2 teaspoons chilli masala

1 teaspoon salt

1 cinnamon stick

1/2 teaspoon garam masala

2 chopped tomatoes - from tin - with 2 tablespoons juice

2 teaspoons tomato purée

1. Heat oil in pan, then add cinnamon, cumin, mustard and fenugreek.
2. Immediately add onion to stop seeds burning. Cook until soft and golden.
3. Add ginger, garlic, turmeric and chilli masala, then tomatoes, juice and purée.
4. Cook for approx. 30 seconds, then add potatoes and water if necessary. Cook for approx. 15 minutes.
5. Add frozen vegetables and aubergine (plus more water if required). Cook for approx. 10 minutes.
6. Add kidney beans with juice. Cook for a further 10 minutes, aiming for a thick gravy.
7. Add salt and garam masala, mix and serve.