Curry Specialty for All Days

Heat oil in a large saucepan. Add carrot, onion, garlic, and apple and sauté for 4-5 min, stirring frequently, until tender.

Add curry powder, ginger and paprika and sauté for 1 minute. Stir in vegetable soup and paradeis pulp.

Add cauliflower, chickpeas and raisins. Bring to a boil, then reduce heat, cover and simmer on low heat for 25 to 30 minutes until vegetables are tender.

4. Stir cornstarch with water to a smooth paste and add to curry form. Stir until everything thickens together. Simmer gently for 2 minutes. Season well with salt and freshly ground pepper.

For the dip, mix cucumber, mint and yogurt in a small serving bowl.

6. arrange curry on 4 heated serving plates. Peel and quarter eggs and arrange on top of curry. Sprinkle with a little paprika powder. Garnish cucumber-mint dip with mint and bring to table with curry.

This simple curry is always a delight. Double the amounts listed if making for many people.

Tip: Use creamy plain yogurt for an even finer result!

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