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) |
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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.