Spiced Winter Vegetables in Yoghurt

Borrowed from Delia Smith's, One is fun!

• Ready In: 30 mins
• Serves: 1
• Yields: 1 pan

Ingredients

• 175  g cauliflower, separated into small florets
• 1  medium carrot, quartered lengthways and cut thinly across
• 50  g onions, chopped
• 1⁄2 small cooking apple, cored and diced
• 1  tablespoon  oil
• 1⁄4 teaspoon cumin seed
• 1⁄4 teaspoon  coriander seed
• 1⁄4 teaspoon mustard seeds
• 1⁄4 teaspoon turmeric
• 1  pinch cayenne
• 2  tablespoons  natural yoghurt
•  salt & freshly ground black pepper

Directions

1. Start off by crushing the cumin, coriander and mustard seeds, either with a pestle and mortar or by using the end of a rolling-pin and a basin. Then heat the oil in a medium saucepan and stir the prepared vegetables and apple into it. Cook them over a fairly high heat until they're lightly browned, stirring now and then.
2. After that turn the heat down and stir in the crushed seeds, turmeric, cayenne, a seasoning of salt and pepper, and finally the yoghurt. Bring it all up to simmering point, then cover the pan and cook for 15 minutes or so, or until the vegetables are just tender. To finish off, uncover the pan, increase the heat and cook for a few minutes move to reduce the juices to a good sauce-like consistency.