My vegetarian friends always ask me to make this curry, but I make extra because it’s not only the vegetarians who tuck in!
- 15 ml oil
- 2 medium onions, chopped
- 1 large green pepper, chopped
- 1 large brinjal, cubed
- 8 courgettes, sliced
- 250 g button mushrooms, sliced
- 5 ml crushed garlic
- 5 ml ground coriander
- 5 ml ground cumin
- 2 ml turmeric
- 1 chilli, chopped
- 2 ml chilli powder
- 30 g freshly chopped coriander
Heat oil in a large saucepan, add onions and green pepper and sauté for a minute. Add remaining ingredients. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally until cooked.
Season to taste and stir in fresh coriander. Serve with basmati rice.
Serves 4. |
