This curry is not only delicious, it is a great way to use up any leftover vegetables languishing in the fridge.
|1 tsp||Mustard seeds|
|½ tsp||Cumin seeds|
|½ tsp||Ground coriander|
|2 Tbsp||Curry paste|
|1 cup||Vegetable stock|
|400 g||Canned tomatoes (Main)|
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- Heat oil in a saucepan and gently cook mustard seeds, cumin seeds, coriander, turmeric and curry paste until fragrant.
- Add onion and continue to cook until just tender. Add eggplant, capsicum and courgettes, then toss to coat with spices.
- Pour in vegetable stock and tomatoes, then cook until vegetables are tender.