Aubergine, bean and potato curry
A lovely combination of flavours in a veggie curry that's easy to make. The advice used to be to salt aubergines before using to make them less bitter but they're now grown less bitter so it's not necessary.
Takes: 40 mins
Serves: 6
3tbsp sunflower oil
2 large aubergines, cut into large chunks
1 large red onion, sliced
3 garlic cloves, chopped
2tsp cumin seeds
1/2 x 290g jar Geeta's Curry Creations Kashmiri Paste
450g (1lb) new potatoes, halved
450g (1lb) tomatoes, quartered
250g (9oz) green beans, trimmed
4tbsp chopped fresh coriander
Natural yogurt, to serve
1. Heat the oil in a large saucepan, add the aubergines and cook for 5 mins. Stir in the onion and cook for a further 10 mins until the aubergine is golden and the onion soft.
2. Stir in the garlic, cumin seeds and curry paste and cook for 2 mins.
3. Add the new potatoes and tomatoes and stir in 300ml (1/2 pint) water. Bring to the boil, cover and simmer for 15 mins until the potatoes are tender.
4. Add the beans and cook for 5 mins until tender. Check the seasoning and stir in the coriander.
5. Serve with a dollop of natural yogurt.
