Simple and easy veg curry
2 tbsp oil
1 tsp black mustard seed
1 small onion, grated finely
1 tsp ginger, grated finely
about 150 g of strained tomatoes
2 tsp coriander powder
1/4 tsp turmeric
1/2 tsp chili powder (or to taste)
1 aubergine, cubed
3 medium potatoes, peeled & cubed
handful of frozen peas
salt to taste
100 ml of coconut milk
125 ml of water (or thereabouts, check that it's the right consistency)
Fry mustard seeds until they pop, add ginger and onion, stir and fry a bit, add about 2 tablespoons of the passata, fry a bit until the oil separates. Add in the veg and the spices and salt, stir a bit, add the rest of the tomatoes, the water and the coconut milk. Simmer until the veg are soft. Add a good tablespoon of chopped green coriander, serve with basmati (cooked with cardamom, cloves, a piece of cinnamon stick gently fried in oil, salted, fry the dry rice in the oil before adding the water) or a flatbread of your choice.
1 tsp black mustard seed
1 small onion, grated finely
1 tsp ginger, grated finely
about 150 g of strained tomatoes
2 tsp coriander powder
1/4 tsp turmeric
1/2 tsp chili powder (or to taste)
1 aubergine, cubed
3 medium potatoes, peeled & cubed
handful of frozen peas
salt to taste
100 ml of coconut milk
125 ml of water (or thereabouts, check that it's the right consistency)
Fry mustard seeds until they pop, add ginger and onion, stir and fry a bit, add about 2 tablespoons of the passata, fry a bit until the oil separates. Add in the veg and the spices and salt, stir a bit, add the rest of the tomatoes, the water and the coconut milk. Simmer until the veg are soft. Add a good tablespoon of chopped green coriander, serve with basmati (cooked with cardamom, cloves, a piece of cinnamon stick gently fried in oil, salted, fry the dry rice in the oil before adding the water) or a flatbread of your choice.