Mixed vegetable curry

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Mixed vegetable curry

  • 0:15 Prep
  • 0:55 Cook
  • 6 Servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 3 carrots, thickly sliced
  • 3 large potatoes, cut into 4cm pieces
  • 1/2 head cauliflower, cut into large florets
  • 1 small eggplant, quartered, thickly sliced
  • 1 teaspoon garam masala
  • 1/4 teaspoon Masterfoods Turmeric Ground
  • 2 teaspoons fennel seeds
  • 1/4 teaspoon 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

Method

  • 1
    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 1 minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.
  • 2
    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. Sprinkle with coriander. Serve.

Source: taste.com.au

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