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Ingredients
- 1 tablespoon vegetable oil
- 1 large brown onion, halved, thinly sliced
- 3 carrots, thickly sliced3 large potatoes, cut into 4cm pieces
- ½ head cauliflower, cut into large florets
- 1 small eggplant, quartered, thickly sliced
- 1 teaspoon garam masala
- ¼teaspoon ground turmeric
- 2 teaspoons fennel seeds
- ¼ 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.
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