Potato, aubergine and squash curry with green chutney

1 servings

Ingredients

Quantity Ingredient
125 grams Ghee or vegetable oil
½ tablespoon Turmeric
½ tablespoon Cardamom seeds
2 tablespoons Ground cumin
2 tablespoons Ground coriander
1 tablespoon Tomato puree
½ teaspoon Dried chilli flakes; (or more if you like
; spicy food)
1 teaspoon Garam masala
2 larges Potatoes; diced
1 Aubergine; diced
1 Gem squash; diced
300 millilitres Vegetable stock
1 Inch root ginger; peeled and grated
1 Tomato; drained and chopped
50 grams Fresh mint; chopped
2 Green chillies; chopped
3 tablespoons 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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Carlton Food Network

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