Vegetable Curry

2 T. vegetable or olive oil
2 tsp. ground coriander
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. ground turmeric
2 garlic cloves
1 med. onion, skinned and chopped
1 small cauliflower, cut into small florets
2 potatoes, roughly chopped
2 carrots, sliced
1 green pepper, seeded and chopped
8 oz. tomatoes, roughly chopped
5 oz. plain yogurt
salt & pepper to taste

1. Heat the oil in a large saucepan, then add the coriander, cumin, chili, turmeric, garlic and onion and saute for 2-3 minutes, stirring continuously.
2. Add the cauliflower, potatoes, carrots and green pepper and stir to coat in the spices. Stir in the tomatoes and 1/4 pint of water. Bring to a boil, cover and gently simmer for 25-30 minutes or until the vegetables are tender.
3. Remove from heat, stir in the yogurt and season with salt & pepper. Serve with rice and chutney (optional).

taken from: The Diary Book of British Food