Vegetable curry
1 tbsp Sunflower Oil
1 large Brown Onion, halved and thinly sliced
3 Carrots, thickly sliced
3 large Potatoes, diced
1/2 head Cauliflower, cut into florets
1 small Brinjal, diced
1 tsp Garam Masala
1/4 tsp Ground Turmeric
2 tsp Fennel Seeds
1/4 tsp Hot Chilli Powder
3 Garlic Cloves, finely chopped
3cm piece Fresh Ginger, roughly chopped
400g can Chopped Tomatoes
5 fresh Curry Leaves
1 Cinnamon Stick
Fresh Coriander Leaves, to serve
- Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened.
- Add carrot and potato. Cook, stirring occasionally, for 5 minutes.
- Add cauliflower and eggplant. Cook for another minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.
- Add tomato, curry leaves, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season as desired and serve with fresh coriander.
