Vegetarian Dopiaza with White Rice

Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve. Boil 2 other pans of salted water to be used later.

Peel the potatoes and butternut squash.

Coarsely chop the new potato, butternut squash, and courgette.

Cut the cauliflower into small florets.

Crush the garlic.

Grate the ginger.

Thinly slice the green chillies and half of the onions.

Finely chop the remaining half of the onions.

Combine the yoghurt and saffron in a bowl and set aside.

Heat vegetable oil in a large frying pan.

Add the chopped onion; stirring, until soft.

Add the crushed garlic, coriander seeds, cardamom, fenugreek, turmeric, ginger and chilli.

Add the tomatoes and stock, and bring to the boil.

Add the cauliflower and courgette to the curry; Reduce heat and simmer for 10-12 minutes.

Add the rice to one of the pans of boiling water.

Add the potatoes and butternut squash to the other pan of boiling water and cook until tender.

In the frying pan, heat oil in a pan.

Add the sliced onions to the frying pan and cook until browned lightly, then set aside.

Add a little of the water from the potatoes and butternut squash if the curry is getting too dry. Then stir in the yoghurt mixture.

Drain the potatoes and butternut squash and add to the curry, continue to simmer until vegetables are tender.

When cooked drain the rice.

Distribute the curry among serving plates atop the cooked rice.

Sprinkle sliced onions atop the curry.