Vegetable Recipes - Vegetable Curry Recipe

Ingredients

Serve 4

• 3 tablespoons oil

• 1 teaspoon fennel seeds

• 2 onions, sliced

• 1 teaspoon chili powder

• 1 tablespoon ground coriander

• 2.5 cm/1 inch piece of fresh root ginger, finely chopped

• 2 aubergines, sliced

• 175 g/6 oz shelled peas

• 125 g/4 oz potatoes, cubed

• 250 g/8 oz canned tomatoes

• 4 green chilies, sliced

• salt

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Method:

1. Heat the oil in a large pan, add the fennel seeds and fry for a few seconds, then add the onions and fry until soft and golden.

2. Add the chili powder, coriander seeds, ginger and salt to taste. Fry for 2 minutes, stirring.

3. Add the aubergines, peas and potatoes and cook for 5 minutes, stirring occasionally.

4. Add the tomatoes with their juice and the chilies to the pan, cover and simmer for 30 minutes, or until the peas and potatoes are tender and the sauce is thick.

5. Transfer to a warmed serving dish and serve.