Indian-inspired vegetable curry

Indian-inspired vegetable curry

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 medium onion, finely diced
1 teaspoon dried chilli flakes
2 teaspoons ground cumin
1 teaspoon garam masala
3 teaspoons ground coriander
1 teaspoon fennel seeds
1 medium eggplant, cut into 2 cm cubes
1/2 cauliflower, cut into small florets
1 carrot, finely diced
1 celery stalk, finely diced
250g pumpkin, diced
800g tinned crushed tomatoes
150g green beans, cut into 2 cm pieces
2 zucchini, diced
1 cup frozen peas
fresh coriander, roughly chopped, to garnish
ground black pepper
salt
natural yoghurt, to serve

Method

  1. Heat the oil in a large, heavy-based pan over medium heat. Add the onion and chilli and cook, stirring occasionally, until the onion is translucent. And the spices and cook, stirring, for about 5 minutes, until the spices are fragrant.
  2. Add the eggplant, cauliflower, carrot, celery and pumpkin. Stir to coat in the oil and spices. Add 1⁄4 cup of water, place the lid on the pan, then reduce heat and simmer for 10 minutes until the vegetables have softened slightly.
  3. Add the tomatoes and cook, covered, for a further 20–25 minutes. Add the beans, zucchini and peas. Cook, uncovered, for a further 10 minutes, until all the vegetables are tender. Season to taste.
  4. Sprinkle with the chopped coriander and serve with natural yoghurt.
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Tiffiny's Lighten Up Cookbook
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