Method
1. To parboil the vegetables, bring a large pot of water to the boil. Add the vegetables; and half cook them, and then remove, drain and set aside. Tip: Use 2 cups of any combination of vegetables, e.g. 1 potato, cut into cubes and parboiled; 1 small carrot, cut into cubes and parboiled; 2 florets of cauliflower cut into cubes; 1 medium-sized zucchini, cut into cubes and 1 cup frozen green peas.
2. Heat the oil in a non-stick pan, stir-fry the sliced onion until soft and well-glazed to a golden brown. Add the curry powder, ginger-garlic paste and chilli. Stir-fry for 5 minutes. Tip: Keep the chilli whole for a milder curry or chop it up if you prefer a curry with strong chilli-heat. The addition of one tsp of turmeric powder enhances the colour of the curry.