Simple vegetable curry

This was the result of needing to cook for a vegetarian and a spin round a North London greengrocers.

3 baby aubergines

1 small cauliflower

1 small courgette

Handful okra

1 red pepper

1 yellow pepper

5 dried apricots

2 medium onions

4 cloves garlic, finely chopped

1 piece of ginger

1 large green chilli

4 tbsp vegetable oil

1 ½ tbsp madras (or other) curry powder

1 tsp fine salt (or equivalent amount of flaky)

Ground pepper

1 tin chopped tomatoes

Chop the onions very finely and sweat in the oil over a medium/high heat until darkly browned, having seasoned with salt. 

Meanwhile, halve the peppers, cut out white parts and stem, rub with oil and grill at a distance of 10cm from a grill, skin side up, until thoroughly blackened AND cooked to a good level of softness.  Place into a plastic bag to cool.

Peel most of the knob of ginger, leaving a section unpeeled to hold on to, which enables you to grate it finely.  De-seed the chilli and chop finely.  Add around 1 tbsp of the grated ginger, the chopped garlic and the chilli to the onions and stir and fry for 1 minute.

Add the curry powder and stir for another minute.

Add the aubergines, cauliflower, okra and courgette, all washed and chopped.  Cook like this for around 5 minutes to concentrate the flavour of the vegetables and get the other flavours into them.

Peel and discard the charred skins from the peppers, chop into squares and add, along with the apricots and the tin of tomatoes.

Simmer uncovered for around 15 minutes or until the vegetables are softened and the juice from the tin of tomatoes has reduced into a lovely coating for the vegetables.  Taste now and adjust for salt and pepper.

Serve with steamed basmati rice and chopped coriander.