Healthy Vegetable Curry

Serves 6 - 8

2 large onions (grated)
2 garlic cloves
2cm ginger root
3 green chillies (deseeded and finely chopped)
1 tbsp curry powder
1 green pepper (deseeded)
1 apple (peeled and deseeded)
5 to 6 fresh tomatoes (peeled and chopped)
1 cauliflower (cut into small florets)
Bunch of broccoli (cut into small pieces)
1 large potato (cut into cubes)
1 tsp tomato puree
1 tbsp mango chutney
Juice of half lime
1 tbsp vegetable oil
400ml hot water
Generous bunch of chopped fresh coriander 

Puree the garlic, ginger and green chilli in a mortar to make a paste.  Heat the oil in a casserole dish and add the grated onions, fry gently to brown it but without burning it.  Add now the paste and cook in a medium fire until the mixture leaves the pan.  Add now the curry powder and steer with a spoon for about a minute or until the powder is browning. 

Add the peeled and chopped tomatoes, the tomato puree, the mango chutney, the lime juice, the potato and cook for about 5 minutes (continuously steering).  Add now the water with the vegetable stock.  Bring to the boil and then turn the heat down and cover the dish with a lid.  Cook for about 5 minutes.

Add now the broccoli, the cauliflower, the pepper and the apple.  Cook gently for about 20 minutes.  Add the chopped coriander and cook for a further 10 minutes or until the vegetables are cooked.

Serve on a bed of basmati rice.