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.
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