Vegetable Curry

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Vegetable Curry

 

3 tbsps. oil

1 tsp. fennel seeds

2 onions, sliced

1 tsp. chili powder

1 tbsp. ground coriander

1 inch piece of fresh root ginger, finely chopped

2 aubergines, sliced

6 ozs. shelled peas

4 ozs. potatoes, cubed

8 ozs. canned, tomatoes

4 green chilies, sliced

salt

 

Heat oil in large pan, add fennel seeds and fry for a

few seconds, add onions and fry until soft and golden.

Add chili powder, coriander seeds, ginger and salt to

taste, fry 2 minutes, stir.

Add aubergines, peas and potatoes, cook 5 minutes,

stir.

Add tomatoes with their juice and the chilies to the

pan, cover, simmer for 30 seconds, or until the peas

and potatoes are tender and the sauce is thick.

Transfer to a warmed serving dish and serve.

Serves 4.

 

 

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