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.
