Vegetable curry

This curry is not only delicious, it is a great way to use up any leftover vegetables languishing in the fridge.

Ingredients

1 Tbsp	Oil
1 tsp	Mustard seeds
½ tsp	Cumin seeds
½ tsp	Turmeric
½ tsp	Ground coriander
2 Tbsp	Curry paste
1	Eggplant
1	Onion
1	Red capsicum
3	Courgettes
1 cup	Vegetable stock
400 g	Canned tomatoes (Main)

Directions

1. Heat oil in a saucepan and gently cook mustard seeds, cumin seeds, coriander, turmeric and curry paste until fragrant.
2. Add onion and continue to cook until just tender. Add eggplant, capsicum and courgettes, then toss to coat with spices.
3. Pour in vegetable stock and tomatoes, then cook until vegetables are tender.