Name: Potato, Aubergine And Squash Curry with Green Chutney
Ingredients: 125 g Ghee or vegetable oil; 1/2 tb Turmeric; 1/2 tb Cardamom seeds; 2 tb Ground cumin; 2 tb Ground coriander; 1 tb Tomato puree; 1/2 ts Dried chilli flakes; (or more if you like; ; spicy food); 1 ts Garam masala; 2 lg Potatoes; diced; 1 Aubergine; diced; 1 Gem squash; diced; 300 ml Vegetable stock; 1 Inch root ginger; peeled and grated; 1 Tomato; drained and chopped; 50 g Fresh mint; chopped; 2 Green chillies; chopped; 3 tb Lemon juice; 1/2 Onion; chopped

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		The, Green, Gourmet	1	servings

INGREDIENTS

125	g	Ghee or vegetable oil
1/2	tb	Turmeric
1/2	tb	Cardamom seeds
2	tb	Ground cumin
2	tb	Ground coriander
1	tb	Tomato puree
1/2	ts	Dried chilli flakes; (or more if you like
		; spicy food)
1	ts	Garam masala
2	lg	Potatoes; diced
1		Aubergine; diced
1		Gem squash; diced
300	ml	Vegetable stock
1		Inch root ginger; peeled and grated
1		Tomato; drained and chopped
50	g	Fresh mint; chopped
2		Green chillies; chopped
3	tb	Lemon juice
1/2		Onion; chopped

INSTRUCTIONS

CHUTNEY
Heat the oil in a large heavy-based pan and add the turmeric, cumin,
coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes.
Add the aubergine and stir to coat with the spices. Add the chilli flakes,
tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the
stock, bring to a boil and cover. Simmer until the vegetables are tender,
adding the garam masala towards the end of cooking.
To make the chutney, put all the ingredients into a liquidiser and blend to
a coarse puree.
Serve the curry with the chutney and with basmati rice.
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