Vegetable Curry

Serves: 2

Prep: 10 mins

Cook: 30 mins

VG

METHOD:

Fry the onion and chilli with the oil in a large pan for 2-3 minutes until softened before adding the dry spices and frying for 1 minute.

Then add the aubergine and cauliflower and lightly fry for 6-8 minutes making sure they are well coated with the spices. 

Add in the coconut milk and tomatoes, stir well and cook on a medium heat for 10 mins, then add the peas and cook for a further 5 minutes until the aubergine is soft

INGREDIENTS:

1 aubergine, cubed 2cm

1 cauliflower, small florets

1/2 mug peas

1 can coconut milk

1 can tinned tomatoes

1 chilli, finely chopped

2 shallots, finely chopped

1 teaspoon turmeric

1 teaspoon cinnamon

2 teaspoon cumin

1 teaspoon chilli flakes (optional)

1 teaspoon garam masala

1 tbs ground nut oil

1 handful of fresh coriander, chopped

rice to serve

TIPS: Can be stored in fridge for 2 days and also freezes well. This curry also works well with green beans and sweet potato. Try serving with my easy naan bread - 

First mix one sachet of quick dried yeast in 1/4 mug of warm water until clouds start to form and bubbles on the surface.  Add this to a bowl of flour (about one mug of plain flour) and add tablespoons of yoghurt one at at a time until it forms a soft dough (about 3-4 tbs). Kneed it for 5-10 mins until elastic and smooth.  Place the ball of dough in a bowl and cover with a tea towel.  Leave in a warm place for 30-60 mins. The longer you leave it the better but if you're short of time 30 minutes is absolutely fine. To cook the naan bread separate the risen dough into 2 small balls and stretch into a teardrop shape.  Make sure they are not too thin as you need air in them.  Fry in a hot dry pan for 2-3 mins each side until both sides are golden and the naan has puffed up!