Indian Potato Curry -

2 Zucchini

Ghee for cooking 1/2 Onion finely sliced

Pce ginger finely sliced 2 Cloves garlic finely sliced

ONION RELISH: 2 Red onions finely sliced

2 ts Sweet paprika

1 lemon Salt and freshly grnd peppe

2 sm Chillies seeded finely slicd

Fresh coriander leaves chpp 1/2 ts Garam masala

1/2 ts Ground cumin

1/2 ts Ground coriander

1/2 ts Cayenne pepper

30 Fresh peas podded

250 Ml coconut cream

1/2 bn Coriander

RAITA: 300 g Natural yoghurt

1/2 Continental cucumber

1/2 bn Fresh mint

2 Ripe tomatoes

1 ts Cayenne pepper

1 lemon To make onion relish, in a bowl combine onion, spices, seasonings and lemon juice, then squeeze them with your fingers. Let sit for an hour. Just before serving mix through coriander to taste. In a saucepan of lightly salted water, boil potatoes, in their skins, until just cooked. Allow to cool, then cut them in half. Slice zucchini on the bias into 5mm thick slices. Heat a little ghee in a heavy bottomed saucepan, and saute onion, ginger, garlic and chilli until soft. Add spices and fry for 30 seconds. Add all the vegetables, toss well and add coconut cream bit by bit as they cook. To make raita, put yoghurt in fine sieve and leave to strain for 15 mins. Grate cucumber with skin on. Chop mint leaves. Peel, seed and dice tomatoes. Combine vegetables with yoghurt and seasonings. Chill. Chop coriander leaves. When vegetables are cooked and a thick sauce has formed, add coriander and lemon juice to taste.