Mixed vegetable curry

Combine yoghurt, garlic, ginger, salt and spices in a small bowl; let stand 15 minutes.

Heat ghee and oil together in a large pan, cook onions, stirring until onions are browned lightly. Add bay leaves, potatoes, carrot, cauliflower and aubergine, cook, stirring for 5 minutes.

Add yoghurt mixture, water and cream, simmer covered for about 15 minutes, or until potatoes are just tender.

Add beans and simmer uncovered for a further 5 minutes or until the beans are just tender.