Vegetable Curry
- 2 oz frozen green whole beans (or peas if preferred)
- 1/2 lb potatoes - cubed
- 4 oz aubergines - cubed
- 7 oz red kidney beans in water/brine
- 1 medium onion - chopped
- 4 tablespoons corn oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon ginger paste
- 1/2 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 1/2 teaspoons chilli masala
- 1 teaspoon salt
- 1 cinnamon stick
- 1/2 teaspoon garam masala
- 2 chopped tomatoes - from tin - with 2 tablespoons juice
- 2 teaspoons tomato purée
- Heat oil in pan, then add cinnamon, cumin, mustard and fenugreek.
- Immediately add onion to stop seeds burning. Cook until soft and
golden.
- Add ginger, garlic, turmeric and chilli masala, then tomatoes, juice
and purée.
- Cook for approx. 30 seconds, then add potatoes and water if necessary.
Cook for approx. 15 minutes.
- Add frozen vegetables and aubergine (plus more water if required).
Cook for approx. 10 minutes.
- Add kidney beans with juice. Cook for a further 10 minutes, aiming for
a thick gravy.
- Add salt and garam masala, mix and serve.