Bright Vegetables with Green Coconut Curry

Ingredients

• 1 Tbs oil
• 1 bunch dill, finely chopped
• 1 cup cauliflower, chopped
• 1 cup green peas
• 1 cup green, chopped
• 1 cup carrot, chopped
• 1 cup potato, chopped
• 17 fl oz (500 ml) water
• salt to taste

• 1 tsp poppy seeds
• 2 green chillies
• 2 cups coconut, grated
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• 1 em (½ in) piece ginger root, grated
• 1 cinnamon stick, crushed
• 2 cloves
• water

1. Grind the eight ingredients for the paste with some water until smooth. Set aside.
2. Heat the oil in a heavy-bottomed pot. Add the dill and fry for a few seconds. Then add all the vegetables and ground paste. Fry for a few more seconds.
3. Add the water and salt to taste. Mix well, bring to the boil, then lower the heat and cover with the lid. Cook for 15-20 minutes in a heavy-bottomed pot or until all the vegetables are cooked and the gravy has thickened.
4. When it is cooked, transfer to a serving bowl. Serve hot with rotis or with rice.