Vegetables

Bitter gourd, karela, for karela gosht with mutton or stuffed and fried; bottle gourd, dudhi or lauki, for a light sabzi or lauki gosht; ivy gourd, tindora, sliced and stir-fried dry; ridge gourd, turai, for a soft curry with tomatoes; snake gourd for South Indian kootu; ash gourd for curries and halwa; and chow chow, the chayote, for sambar and stews.

Coriander, mint and fenugreek by the bunch, curry leaves, spring onion, fresh turmeric, ginger with skin and whole garlic. Three chillies in rising heat: green chillies for everyday cooking, bullet chillies for a hotter curry, and bird eye chillies, extra hot, for Thai and Sri Lankan dishes. Betel leaf is here for paan. Dried chillies and ground spices are on the spices, herbs and seasoning page.

Yes. Bombay onions in a 1.5-2kg bag and white onions in 1kg or 4kg, red potatoes and white potatoes in 2kg, vine tomatoes in 500g or 1kg, cauliflower, white cabbage, carrots, green beans, green, red and white capsicum, cucumber, iceberg lettuce, leeks, radish, beetroot, butternut squash and red pumpkin.

Cassava in 1kg, elephant yam, purple yam, sweet potato, and green and yellow plantain in packs of 3 on the fruits page. Cassava and green plantain go with a West African or Caribbean goat curry or a mutton stew; yam and sweet potato roast or go into a curry. Palm oil for the same dishes is on the oils page.

They travel in the same Woolcool insulated box as the meat, chilled at 0-4C by the ice gel packs, by DPD, Tuesday to Saturday: dispatched the next working day and delivered the day after. Herbs, spinach, lettuce and chillies go in the fridge and are best within a few days; gourds, brinjal and capsicum keep about a week chilled; onions, potatoes, garlic, ginger and the roots keep for weeks in a cool, dark cupboard. Delivery is 6.99 under 60 pounds and free from 60 pounds. The fruit is on the fruits page and the whole range under fresh produce.