Zingy Vegetable Curry

Name: Zingy Vegetable Curry
Ingredients: 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 3 tablespoons sunflower oil; 1 teaspoon whole mustard seeds; 2 teaspoons cumin seeds; 1 onion, chopped; 1 garlic clove, chopped; 1 inch ginger, peeled and chopped; 2 green chilies, chopped (seeds optional); 1 small butternut squash, peeled and cubed; 1 aubergine, cubed; 12 head cauliflower, broken into florets; 2 tomatoes, chopped

13 ingredients

9 steps

Ingredients

2 teaspoons ground coriander
1 teaspoon ground turmeric
3 tablespoons sunflower oil
1 teaspoon whole mustard seeds
2 teaspoons cumin seeds
1 onion, chopped
1 garlic clove, chopped
1 inch ginger, peeled and chopped
2 green chilies, chopped (seeds optional)
1 small butternut squash, peeled and cubed
1 aubergine, cubed
12 head cauliflower, broken into florets
2 tomatoes, chopped

Directions

1

Mix coriander and turmeric with 2 tbsp water.
2

Heat oil and add mustard and cumin seeds, fry until mustard seeds begin to pop.
3

Add onion and cook until soft.
4

Add chillies, garlic and ginger and cook for 30 seconds more.
5

stir in the coriander mix and add the squash and aubergine.
6

Reduce heat to low and stir for 1 minute.
7

Add 400ml cold water, cover and simmer for 15 minutes
8

Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes.
9

Serve with rice, naan or chapatis and sprinkled with fresh coriander if desired.