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Vegetable curry

Category:	Lunch
Sub-Category:	Vegetarian
Difficulty/Costs:	simple/low
Number of people:	12
Ingredients:	6 tbsp. sunflower oil sliced 3 onions into rings 6 teaspoon cumin 6 tablespoons ground coriander 3 tsp turmeric 6 teaspoon ground ginger 3 tsp chopped chillies 6 cloves of garlic 1,200g chopped tomatoes (canned) 900ml coconut milk 3 cauliflower into small florets 6 Zucchini sliced 1,200g canned chickpeas (drained and rinsed) Salt pepper 450ml natural yoghurt 6 tablespoons mango chutney Fresh herbs for garnish

Preparation:

Peel and chop the onions. Heat oil in a pan and sauté the onions. Add all spices, garlic and chilli and continue to simmer. Tomatoes pour out of a tin and mix with coconut milk; stir thoroughly. Add cauliflower, zucchini, carrots and chickpeas. Season with salt and pepper and simmer with closed lid for 20 minutes. Add yoghurt and mango chutney. Heat up but do not boil. This dish goes very well with rice.