Easy chunky vegetable curry.

This is a very tasty simple dish - made sweet by the yogurt added at the very end. I was cautious of adding too much ginger and Garam Masala, but my taster told me I needn't have been - whilst it tasted lovely (much more flavour than sauces from a jar) a touch more spice wouldn't have hurt.

To get this one going (and to cook enough for 2 - 3 people), simply dice 1 onion, a large sweet potato, a medium sized carrot, half a small swede, and half a small cauliflower.

Tip: Cut the swede chunks smaller than the rest, as they take the longest to cook.

Saute all of the vegetables together for 5 minutes in 1tbsp of olive or vegetable oil. Then add 1 tsp of Garam Masala and 1/2 tsp of ground ginger. Cook this together for 1 minute, before adding 3/4 pint of vegetable stock.

Bring this to the boil, before reducing it to a simmer and leaving it for approximately 30 minutes (longer if your veggie chunks were big and so take longer to cook).

Finally, stir in 1/4 pint of natural yogurt (I used low fat yogurt and it was fine) and 2 tbsp of fresh coriander (dried if you can't get your hands on fresh... this is supposed to be practical cooking after all!).

Stir it all together until the yogurt is fully mixed in, and serve! I topped mine with a dried bay leaf (again, fresh would have been nicer) and served it with brown rice.