Potato, aubergine and squash curry with green chutney
1 servings
| 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 |
| \N | \N | ; spicy food) |
| 1 | teaspoon | Garam masala |
| 2 | larges | Potatoes; diced |
| 1 | \N | Aubergine; diced |
| 1 | \N | Gem squash; diced |
| 300 | millilitres | Vegetable stock |
| 1 | \N | Inch root ginger; peeled and grated |
| 1 | \N | Tomato; drained and chopped |
| 50 | grams | Fresh mint; chopped |
| 2 | \N | Green chillies; chopped |
| 3 | tablespoons | Lemon juice |
| ½ | \N | Onion; chopped |
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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