Vegetable vindaloo

Ingredients
Serves 2
1 Medium potato peeled and chopped
2 carrots peeled and chopped
1 parsnip peeled and chopped
Quarter of a small cauliflower chopped
1 Broccoli floret chopped
1 Cup of Curry Massalla Gravy
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
2 Teaspoon Chilli Powder
8 Finely Chopped Cayenne Chillies
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla  

Method
Chop the vegetables to an even size about 4mm cubed. Bring a pot to the boil with a little salt and then boil the vegetables for 5 minutes. Make a paste of the curry powder and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the vegetables and half the Massalla Gravy and simmer for 10 minutes or until the vegetables are cooked, stirring constantly. If needed add more massalla gravy and water to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.