Slightly Spicy Vegetable Curry

Name: Slightly Spicy Vegetable Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 9 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 cup potatoes; 1 cup cauliflower floret; 1 large onion; 1 cup carrot; 1 eggplant; 4 tbsp oil; 2 garlic cloves; 1 fresh ginger (2 inch); 2 tbsp green chilies; 1 tbsp paprika; 1 tsp ground coriander; 1 tbsp ground cumin; 2 tbsp curry powder; 1.5 cup vegetable stock; 3 cup canned tomatoes; 1 tbsp cornstarch; 0.667 cup coconut milk; 0.25 tsp cayenne pepper; salt

Aubergine, potatoes and cauliflower floret simmered on the stove and spiced with curry powder and ginger for a South Asian curry. It comes to the table with rice.

1 hr · Serves 9 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
5 min
2
Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute. Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
3
Mix cornstarch and cold coconut milk together until smooth and stir into mixture. Taste and adjust the seasoning if necessary. Serve hot with rice.