Potato, Aubergine And Squash Curry With Green Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Gourmet, Green, The | 1 | Servings | |
INGREDIENTS
| 125 | g | Ghee or vegetable oil |
| 1/2 | T | Turmeric |
| 1/2 | T | Cardamom seeds |
| 2 | T | Ground cumin |
| 2 | T | Ground coriander |
| 1 | T | Tomato puree |
| 1/2 | t | Dried chilli flakes, or |
| more if you like | ||
| spicy food | ||
| 1 | t | Garam masala |
| 2 | Potatoes, diced | |
| 1 | Aubergine, diced | |
| 1 | Gem squash, diced | |
| 300 | Vegetable stock | |
| 1 | Inch root ginger, peeled and | |
| grated | ||
| 1 | Tomato, drained and chopped | |
| 50 | g | Fresh mint, chopped |
| 2 | Green chillies, chopped | |
| 3 | T | Lemon juice |
| 1/2 | Onion, chopped |
INSTRUCTIONS
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. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 12713
Calories From Fat: 5614
Total Fat: 624.4g
Cholesterol: 3789.1mg
Sodium: 24793.4mg
Potassium: 20227.3mg
Carbohydrates: 572.2g
Fiber: 79.6g
Sugar: 24.4g
Protein: 1154g