500 g or 1/2 lb. mixed vegetables

carrots, potatoes, celery, eggplant, cauliflower, peas, beans, etc.

CURRY SAUCE:

25 g ghee or butter
Clove of garlic
1 med. onion
Sm. can stewed tomatoes
Fresh root ginger
1/4 tsp. chili powder
1 tsp. jeers powder
1 tsp. turmeric powder
1/2 tsp. coriander powder

Make curry sauce. Fry onions, garlic, and ginger until soft. Add spices and cook gently for 1-2 minutes. Add tomatoes and water (to thickness preference of sauce) and salt to taste. Simmer 20 minutes and keep warm.

Prepare vegetables - peel, chop, or dice. Put into boiling, salted water ad cook until done. Empty vegetables into curry sauce and stir well. Add lemon juice to taste (optional). Chopped cilantro to garnish.