1. Heat oil in a large saucepan, add onion and fry for 5 minutes, until softened

2. Stir in cumin, chilli powder, coriander and turmeric and cook for
2 minutes, stirring occasionally.

3. Add potatoes, cauliflower,green beans and carrots, tossing them in the spices until coated.

4. Add tomatoes and stock and cover. Bring to the boil, then reduce heat and simmer for 10-12 minutes or until vegetables are just tender.

5. Serve hot, garnished with onion rings.

Serves for 4.

Variation: Use any mixture of vegetables to make a total of 750 g (1 1/2 lb) - turnips,swedes, Zucchini, eggplant, parsnips and leeks are all suitable for this curry.