THE STUDENT VEGETARIAN COOK BOOK

specially: if you prefer, however, bake them on a baking-sheet lined with aluminium foil at 400°F, 200°C, Gas Mark 6, for 5-6 minutes.

2 Wash, dry and quarter the pepper, discarding the core and seeds. Cut out the white inner membrane and any dark spots and dice the flesh. Trim the mushroom stalks. Wash the mushrooms, blot dry with kitchen paper and slice. Peel the onions and slice into fine rings. Peel and finely chop the garlic. Crush the seeds.

3 Wash the lemon. Grate the zest and squeeze half of it; cut the rest into wedges. Wash and dry the chillies. Remove the stalk end, slit, and pick out the seeds; dice as finely as possible. Do not rub your eyes while handling them and wash your hands directly afterwards.

4 Wash the broccoli and chop into florets 1 inch/2.5. cm long, '12 inch/l.5 cm wide at the flower end, and not more than '14 inch/5 mm wide at the stalk end. Put into the saucepan (not the wok) with a lid, just cover with water, bring to the boil and boil for 5-6 minutes or until tender but still crisp. Drain and return to the saucepan. Sprinkle with the garam masala, toss thoroughly and cover.

5 Heat the oil in the wok or large saucepan and fry the pepper and onions with the curry powder and chilli over medium heat, turning frequently, for 5-7 minutes or until soft. Add the garlic and fry for 2-3 minutes. Add the mushrooms and fry for 5-7 minutes or until soft, turning continuously. Add the coriander and poppy seeds and fry for 1-2 minutes. Add the broccoli, toss and fry for 1 minute; stir in the almonds, sprinkle with the lemon zest, cover and leave for 2-3 minutes. Add the lemon juice and serve on a bed ofricewith the wedges of lemon and a generous bowl of yoghurt.