Vegetable Curry

Ingredients

2 tablespoons vegetable oil
2 medium onions chopped
3 cloves garlic, finely chopped
2 small fresh green chillies, finely chopped or 1/2 -1 tsp chilli powder.
1 thumb sized piece of ginger finely chopped
1.5kg mixture of any root vegetable ( carrots, parsnips, potatoes, turnip, swede, celeriac, Jerusalem artichokes, also you can include some green or broad beans)
1 1/2 to 2 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1-2 teaspoon ground coriander
1 0r 2 pieces cassia bark (or 1/2 cinnamon  stick)
salt to taste

 Method

Heat the oil on a  medium heat and fry cassia bark and the cumin seeds until the seeds are golden brown. This takes a few seconds. Remove pan from the heat.
Add the chopped onions and fry until golden brown.
Add the fresh or dried chilli, garlic and ginger and cook or a minute.
Add the ground turmeric, ground coriander and salt.
Add the chopped root vegetables and stir well.
Add about 750ml water and simmer for about 45 minutes until roots are tender.