Potato, aubergine & squash curry with green chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125.00 | gram | Ghee or vegetable oil |
| ½ | tablespoon | Turmeric |
| ½ | tablespoon | Cardamom seeds |
| 2.00 | tablespoon | Ground cumin |
| 2.00 | tablespoon | Ground coriander |
| 1.00 | tablespoon | Tomato puree |
| ½ | teaspoon | Dried chilli flakes; (or more if you like |
| 1.00 | ; spicy food) | |
| 1.00 | teaspoon | Garam masala |
| 2.00 | large | Potatoes; diced |
| 1.00 | Aubergine; diced | |
| 1.00 | Gem squash; diced | |
| 300.00 | millilitre | Vegetable stock |
| 1.00 | Inch root ginger; peeled and grated | |
| 1.00 | Tomato; drained and chopped | |
| 50.00 | gram | Fresh mint; chopped |
| 2.00 | Green chillies; chopped | |
| 3.00 | tablespoon | Lemon juice |
| ½ | Onion; chopped | |
Directions
CHUTNEY
Heat the oil in a large heavy-based pan and add the turmeric, cumin, coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes. Add the aubergine and stir to coat with the spices. Add the chilli flakes, tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the stock, bring to a boil and cover. Simmer until the vegetables are tender, adding the garam masala towards the end of cooking.
To make the chutney, put all the ingredients into a liquidiser and blend to a coarse puree.
Serve the curry with the chutney and with basmati rice.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000