Creamy vegetable curry

1. Sprinkle the brinjal slices with salt and set aside for 15 minutes. Rinse and pat dry with a dish cloth, then cut the slices into quarters.
2. Pour 350 ml water into a large saucepan and bring to the boil. Add the pumpkin or butternut. When it’s boiling, reduce the heat and simmer for 10 minutes, then add the beans and cook for a further 5 minutes. Add the cauliflower and the coconut milk and simmer for another five minutes. Cover and remove from the heat.
3. In a non-stick frying pan, heat a thin layer of oil over a medium heat. Add the brinjal and fry on both sides until golden. Add to the vegetables in the coconut milk.
4. Heat 15 ml oil in the frying pan and add the fenugreek and chillies. Fry over a low heat until slightly darker in colour, then transfer to a pestle and mortar and crush. Stir into the coconut mixture.
5. Heat the remaining oil in the pan, add the mustard seeds and once they pop, add the onions. Fry until golden. Add the garlic and turmeric and fry for a further minute. Add to the vegetables and return the sauce p an to the heat. Simmer for three minutes, then add the lemon juice. Season to taste with salt before serving.