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Categories:
ground coriander ground turmeric sunflower oil whole mustard seeds cumin seeds onion garlic ginger green chilies butternut squash aubergine cauliflower tomatoes
Viewed: 81 - Published at: 8 years agoIngredients
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 3 tablespoons sunflower oil
- 1 teaspoon whole mustard seeds
- 2 teaspoons cumin seeds
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 inch ginger, peeled and chopped
- 2 green chilies, chopped (seeds optional)
- 1 small butternut squash, peeled and cubed
- 1 aubergine, cubed
- 12 head cauliflower, broken into florets
- 2 tomatoes, chopped
Method
- Mix coriander and turmeric with 2 tbsp water.
- Heat oil and add mustard and cumin seeds, fry until mustard seeds begin to pop.
- Add onion and cook until soft.
- Add chillies, garlic and ginger and cook for 30 seconds more.
- stir in the coriander mix and add the squash and aubergine.
- Reduce heat to low and stir for 1 minute.
- Add 400ml cold water, cover and simmer for 15 minutes
- Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes.
- Serve with rice, naan or chapatis and sprinkled with fresh coriander if desired.
