Mixed vegetable curry
Method
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Place the aubergine, carrots, green beans and potato in a medium-sized pan. Add 250ml/8fl oz water.
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Bring to the boil, add the peas, then cover, turn the heat to medium and cook for four minutes or until the vegetables are just tender.
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Meanwhile, put the coconut, chillies and salt in the bowl of a food processor. Add 150ml/5fl oz water and blend to form a fine paste. Set aside. (You can always finely chop by hand, but you may want to wear gloves when chopping chillies)
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When the vegetables are just cooked, add the chilli paste. Stir and simmer gently for five minutes.
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Add the tomatoes, yoghurt and garam masala. Stir gently to mix well. Bring to the boil, reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
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To serve, place the vegetable curry into a serving dish and garnish with the fresh coriander.
Ingredients
- ½ medium-sized aubergine, chopped
- 2 small carrots, chopped
- 100g/4oz green beans, halved
- 1 medium-sized potato, chopped
- 100g/4oz peas (frozen is fine)
- 50g/2oz desiccated unsweetened coconut, soaked in a little hot water for five minutes
- 4 green chillies, roughly chopped (or to taste)
- 1 tsp salt
- 3 medium-sized tomatoes, roughly chopped
- 1 tbsp plain yoghurt
- 1 tsp garam masala
- 2 tbsp roughly chopped fresh coriander leaves
Shopping List
Mixed vegetable curry
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Other