Indian-inspired vegetable curry

Ingredients

Quantity	Ingredient
2 tablespoons	olive oil
1	medium onion, finely diced
1 teaspoon	dried chilli flakes
2 teaspoons	ground cumin
1 teaspoon	garam masala
3 teaspoons	ground coriander
1 teaspoon	fennel seeds
1	medium eggplant, cut into 2 cm cubes
1/2	cauliflower, cut into small florets
1	carrot, finely diced
1	celery stalk, finely diced
250g	pumpkin, diced
800g	tinned crushed tomatoes
150g	green beans, cut into 2 cm pieces
2	zucchini, diced
1 cup	frozen peas
	fresh coriander, roughly chopped, to garnish
	ground black pepper
	salt
	natural yoghurt, to serve

Heat the oil in a large, heavy-based pan over medium heat. Add the onion and chilli and cook, stirring occasionally, until the onion is translucent. And the spices and cook, stirring, for about 5 minutes, until the spices are fragrant.
Add the eggplant, cauliflower, carrot, celery and pumpkin. Stir to coat in the oil and spices. Add 1⁄4 cup of water, place the lid on the pan, then reduce heat and simmer for 10 minutes until the vegetables have softened slightly.
Add the tomatoes and cook, covered, for a further 20–25 minutes. Add the beans, zucchini and peas. Cook, uncovered, for a further 10 minutes, until all the vegetables are tender. Season to taste.
Sprinkle with the chopped coriander and serve with natural yoghurt.