Vegetable Curry

Name: Vegetable Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 tbsp ghee; 1 tbsp vegetable stock base; 1 tsp chili powder; 2 tbsp garam masala; 1 tbsp ground coriander; 1 tsp fennel seed; 1 onion; 1 small eggplant; 4 medium potatoes; 1 can sweet peas (15 1/2 ounce); 1 can diced tomatoes (14 1/2 ounce); 1 can chickpeas (15 1/2 ounce); water; salt

Aubergine, chickpeas and coriander cooked in a pan and spiced with chilli and garam masala for a South Asian curry.

1 hr · Serves 12 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

1
Heat the ghee in a large skillet over medium heat. Add the chili powder, garam masala, coriander, onion, vegetable base (optional), and fennel seeds (optional).
2
Saute until the onion is translucent. Add eggplant and saute for about 5 minutes. Add remaining ingredients and just enough water to cook the potatoes (water will almost cover all ingredients).
5 min
3
Cook uncovered on medium heat for 20-30 minutes, stirring occasionally, until much of the water evaporates (and the potatoes are fairly tender). Salt to taste and serve.
30 min