Green vegetable curry

Ingredients:
About 6 cups mixed vegetables cut into julienne strips- carrots, french beans, zucchini, pumpkin, capsicum, eggplant, choko, cucumber, etc.
1/2 cup fresh green peas
- Spices -
1/2 cup freshly grated coconut or 3 tablespoons desiccated coconut
1 cup water
1 teaspoon cummin seeds
1 teaspoon chopped garlic
2 fresh green chillies, seeded
1/2 cup thick coconut milk
Salt to taste
6 curry leaves

Method:
In a saucepan bring to the boil enough lightly salted water to cover one kind of vegetable. Boil each vegetable separately, just long enough to make it tender but not soft and mushy.

Take out vegetables on slotted spoon and put them in a bowl. Use the same water for all the vegetables, adding a little water at a time as it boils away, but keeping the quantity small. Save the cooking liquid.

In a blender put the coconut, water, cummin seeds, garlic and chillies. Blend on high speed until the coconut is very finely ground. Put this into the saucepan with the vegetable stock, add the coconut milk, salt and curry leaves and bring to the boil.
Add the vegetables, simmer uncovered for 5 minutes. Serve hot with rice.

Cauli flower curry

Ingredients
* 1 tablespoon vegetable oil
* 1 cauliflower - washed, cut into small florets and dried on kitchen paper
* half teaspoon good chilli powder
* half teaspoon turmeric
* half teaspoon ground coriander seed
* half teaspoon ground cumin seed
* third to half a batch of Basic Curry Sauce according to what you've got left over and how "saucy" you want the vegetable curry
* salt to taste
Method

1. heat the oil in a large pan over a moderate heat
2. Put the cauliflower florets in the pan and stir fry until the cauliflower gets little brown patches
3. Sprinkle the chilli powder, turmeric, coriander and cumin over the cauliflower and stir fry for a minute to mix in and warm the spices.
4. Add the Basic Curry Sauce and salt and simmer on a low heat until the cauliflower is just