Mushroom and vegetable curry with basmati rice

An easy quick veggie curry for day 2 of national curry week.  It was tasty and fresh.  We had seconds.

Basmati rice

Ghee
Urad dahl
Ground spices (cumin, coriander, turmeric, cayenne)
Onion
Garlic
Courgette
Red pepper
Mushrooms
Garam Masala
Natural yogurt

1.  Cook the rice - I put it in a heavy pot, cover with water - bring to the boil, slap the lid an and leave in a warm oven to absorb - but you could easily microwave it.
2.  Fry chopped onion, urid dhal and spices in ghee, add crushed garlic.
3.  When onion is soft, add the other vegetables, and a little water, simmer until the vegetables are a bit soft - the urid dhal should help thicken the sauce.  Taste and add garam masala.  Simmer for 5 more minutes.  Turn off the heat.
4. Allow to cool for a minute or so, then stir in a couple of spoons of natural yogurt.
5.  Serve, scoff.