Vegetable curry

Vegie Curry

Potato,Chick Pea and Egg Plant Curry

2 Medium Potatoes, quartered and sliced thickly.then precooked in microwave for 2 mins.

1 Tin chick peas.

1 eggplant. Quartered and also sliced thickly

1 medium Onion

2 cloves garlic, sliced.

2 Teaspoons of cumin seeds

2 teaspoons of fennel seeds

3 heaped teaspoons of curry powder

1 teaspoon of tumeric

1 teaspoon salt

½ tin crushed tomatoes

1 tablespoon of oil

Heat oil in a medium saucepan.

Saute onions, garlic, fennel and cumin seeds.

Add curry powder and tumeric, and stir fry for a min.

Then add ½ tin crushed tomatoes and cook the sauce for min.

Add precooked potatoes,[the reason they are precooked, is because they take longer to cook than eggplant ] eggplant and cook for 5 minutes.

Add drained chick peas and cook for another 5 minutes,then add ½ cup of water, and cook, covered, turning the temp. down till the potatoes and eggplant are cooked

Add salt to taste and the curry should be not too dry and not too runny, if too dry add a bit more water, if too runny cook a bit longer with lid off.

← All recipes