Vegetable Curry

2 tblsp vegetable oil

2 medium onions chopped

3 cloves garlic, finely chopped

2 small fresh green chillies, finely chopped or 1/2 -1 tsp chilli powder.

1 thumb sized piece of ginger finely chopped

1.5kg mixture of any root vegetable ( carrots, parsnips, potatoes, turnip, swede, celeriac, Jerusalem artichokes, also you can include some green or broad beans)

1 1/2 to 2 tsp cumin seeds

1/4 tsp ground turmeric

1-2 tsp ground coriander

1 0r 2 pieces cassia bark (or 1/2 cinnamon  stick)

salt to taste

• Heat the oil on a  medium heat and fry cassia bark and the cumin seeds until the seeds are golden brown. This takes a few seconds. Remove pan from the heat.

• Add the chopped onions and fry until golden brown.

• Add the fresh or dried chilli, garlic and ginger and cook or a minute.

• Add the ground turmeric, ground corainder and salt.

• Add the chopped root vegetables and stir well.

• Add about 750ml water and simmer for about 45 minutes until roots are tender.