Mixed vegetable curry

15mins Prep

55mins Cook

6 Servings

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

1/4 teaspoon Masterfoods Turmeric Ground

2 teaspoons fennel seeds

1/4 teaspoon hot 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

Step 1

Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened. Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.

Step 2

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