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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