(Serves 8)

1 large onion, peeled and sliced
2 tbsps sunflower oil
1 large aubergine, sliced and de-gorged with salt for an hour
750 g pumpkin, rind removed
500 g Gozo potatoes, peeled
3 carrots, peeled
6 tablespoons korma paste
400 ml can unsweetened evaporated milk
3 courgettes, topped and tailed
200 g green beans, topped and tailed
250 g broccoli or cauliflower florets
1 can chick peas
Fresh coriander leaves

In a large sauté pan, fry the onion gently in the oil until wilted. Meanwhile, rinse and dry the aubergine, dice the pumpkin, cut up the potatoes and slice the carrots or cut into batons. Add to the onions and cook for a few minutes then add the korma paste.

Stir until the vegetables are well-coated with the fragrant paste and add about 200 ml water, scraping up any sauce stuck to the pan. Now add half the evaporated milk, and partially cover the pan with a lid.

Simmer very gently for 30 minutes, stirring from time to time. If the curry is drying out and sticking to the pan, add a little more water to loosen it. Now add the remaining vegetables and evaporated milk. Stir well, cover with the lid and cook until all the vegetables are just tender.

Drain the chick peas and add these to the pan, letting them heat through thoroughly.

Stir in some chopped coriander and serve the curry with basmati rice, a vegetable sambol and some chutney, as well as freshly warmed nan bread.

Cook’s note: If you prefer a non-alcoholic drink to serve with the curry, lassi is very simple to make. Put ice cubes in a blender together with fresh mint, 500 ml plain yoghurt and 300 ml water. Blend until smooth. If you use full-fat Greek yoghurt, you can add 500 ml water instead of 300 ml.