Zingy Vegetable Curry

Name: Zingy Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tsp ground coriander; 1 tsp ground turmeric; 3 tbsp sunflower oil; 1 tsp whole mustard seeds; 2 tsp cumin seeds; 1 onion; 1 garlic clove; 1 inch ginger; 2 green chilies; 1 small butternut squash; 1 aubergine; 0.5 head cauliflower; 2 tomatoes

Aubergine, coriander and green chilies come together in this South Asian curry, fragrant with turmeric and mustard seeds and simmered on the stove.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Mix coriander and turmeric with 2 tbsp water. Heat oil and add mustard and cumin seeds, fry until mustard seeds begin to pop. Add onion and cook until soft. Add chillies, garlic and ginger and cook for 30 seconds more.
1 min
2
Stir in the coriander mix and add the squash and aubergine. Reduce heat to low and stir for 1 minute.
1 min
3
Add 400ml cold water, cover and simmer for 15 minutes. Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes.
4
Serve with rice, naan or chapatis and sprinkled with fresh coriander if desired.