500g mixed vegetables (courgettes, green bananas, sprouts cut into 2.5 cm/1/2 inch pieces; peeled potatoes cut into 1.25cm/½ inch cubes; sliced carrots and aubergines; and trimmed green beans)
¼ tsp turmeric
1½ tsp ground cumin
4 green finger chillies, chopped
125g grated fresh coconut
1 onion, chopped
½ tsp salt
1 tbsp natural unsweetened yogurt
¼ tsp tamarind concentrate
8-10 curry leaves

Place all the vegetables in a heavy-based pan. Add 250ml boiling water and the turmeric and simmer for 5-10 minutes or until tender.

Meanwhile grind the cumin, green chillies, 100g coconut, the onion, salt together in a pestle and mortar, or blender, with about 6tbsp cold water to make a coarse paste. Add the paste and yogurt to the cooked vegetables and stir. Lower the heat and simmer for 2 minutes. Stir in the tamarind and simmer for 4 minutes more. Garnish with the curry leaves and the remaining coconut and serve hot with plain basmati rice.