Vegetable curry

By admin
13 May 2013

Easy, quick, healthy and tasty! What more do you want from a meal?

Serves 6

Preparation time: 15 min

Cooking time: 45 min

2 brinjals, quartered

salt and pepper

45 ml (3 T) oil

2 onions, chopped

3 garlic cloves, chopped

5 ml (1 t) finely chopped fresh ginger

6 cardamom pods, crushed

5 ml (1 t) chilli flakes

10 ml (2 t) turmeric

5 ml (1 t) cumin seeds

6 tomatoes, chopped

2 potatoes, cubed

plain yoghurt

handful of coriander

handful of mint

1 Put the brinjals on a tray and sprinkle with salt. Leave for 15 minutes to draw out moisture.

2 Heat the oil in a pot over medium and sauté the onions, garlic and ginger until the onions are soft. Add the crushed cardamom, chilli flakes, turmeric and cumin seeds and stir to lightly toast the spices.

3 Add the tomatoes and potatoes and pour in enough water to cover. Simmer for 20 minutes.

4 In a nonstick pan, lightly brown the brinjals in batches. Add to the simmering tomato mixture and cook until soft.

5 Season with salt and pepper. Add yoghurt to taste and sprinkle chopped coriander and mint on top.

- Hope Malau

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