Mixed Vegetable Curry

Ingredients

• 1 tablespoon vegetable oil

• 1 large brown onion, halved, thinly sliced

• 3 carrots, thickly sliced

• 3 large potatoes, cut into 4cm pieces

• 1/2 head cauliflower, cut into large florets

• 1 small eggplant, quartered, thickly sliced

• 1 teaspoon garam masala

• 1/2 teaspoon Turmeric Ground

• 2 teaspoons fennel seeds

• 1/4 teaspoon chilli powder

• 3 garlic cloves, finely chopped

• 3cm piece fresh ginger, roughly chopped

• 400g can chopped tomatoes

• 5 fresh curry leaves

• 1 cinnamon stick

• Fresh coriander leaves, to serve

Method

1. Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until softened.

2. Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute.

3. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.

4. Add tomato, curry leaves, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered, for 20 minutes.

5. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season. Sprinkle with coriander. Serve