Spicy Vegetable Curry

We're usually vegetarian on Tuesdays and this is a dish that never fails to make an appearance since the kids- mostly my son, needs to have a spicy curry if they are going to be 'forced' to eat vegetables. Perfect for day when you're not feeling meaty or a vegetarian occasion.

Ingredients:

Long Beans - cut into 4cm long

1 medium size onion - roughly chop

4 pips garlic - chop

3 cm ginger - chop

1 medium size tomato - roughly cut

1 tsp mustard seeds

1 tbsp meat curry powder

1 tbsp chili powder

1/2 tbsp coriander powder

1/2 tbsp turmeric powder

1/4 cup coconut milk

water

salt to taste

sugar to taste

a bunch of fresh coriander leaves - roughly chopped to garnish

Method:

1. Heat oil in a pan and when hot put in the mustard seeds and let it splutter.

2. Then add in the ginger and garlic followed by onions and fry till golden.

3. Add the spice powders and adjust accordingly to your taste. Stir for a bit but be careful not to let it burn.

4. Add about 100ml of water to the mixture and continue to cook.

5. Put in the tomatoes and add another 1/2 cup of water.

6. Add the long beans and coconut milk.

7. Cover and leave to cook. Add water if it starts drying up

8. Salt and sugar to taste.

9. When the beans are cooked switch off the fire and add in the coriander leaves.

10. The curry should not be watery.

11. Serve with rice or chicken / lamb biryani.

Note: You can also add or substitute with potato, carrots, cabbage, okra and / or eggplant.