Indian Vegetable Curry

Indian Vegetable Curry 

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Serves 4

 

1 medium courgette, sliced into chunks

1 aubergine cubed

2 onions, sliced

200g okra

1 tbsp paprika

2 cloves garlic, crushed

1 fresh green chilli, finely chopped

1 tsp ground coriander

½ tsp ground turmeric

½ tbsp grated root ginger

120 ml water

1 tbsp tomato puree

1 tps ground cumin

1 tsp garam masala

2 tbsp fresh coriander

 

Spray a non-stick pan with frylight and heat gently.  Add the okra, courgette, aubergine, onion, garlic, ginger and chilli and fry 3-4 mins until softening.

 

Add the ground coriander, cumin, paprika and turmeric and mix well.  Cook 2-3 mins.  Add the tomato puree and water and cook gently for 20-30 mins or until tender. 

 

Add the garam masala and fresh coriander and serve.