Vegetable Curry

For the curry

1. Boil the vegetables for 3-4 minutes, drain and set aside. Blend the yogurt with the tomatoes.
2. In a pestle and mortar coarsely crush the cumin and fennel seeds. Heat the oil in a heavy based saucepan. Tip in the seeds. When they begin to sizzle, add the turmeric, coriander and salt. Mix for a minute. Then add the vegetables. Fry for 2 minutes and then stir in the yogurt and tomato mixture. Simmer for a further 2 minutes. When the oil surfaces, stir in the ginger and black pepper.
3. Serve with wholemeal pitta breads and mint chutney.

For the mint chutney

1. Place all the ingredients in a blender with 3-4 tbsp water and blend to a thick paste. Store in an airtight, non-metallic container in the refrigerator for up to 4 days.
2. Add 1 tbsp of natural yogurt to make this into a mint raita.