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Ingredients

  • 2 tbsp Vegetable Oil
  • 1 Onion
  • 4 cloves Garlic
  • 1.5 tbsp Medium Curry Powder
  • 6 Dried Curry Leaves
  • 150 g Baby Potatoes
  • 1 Aubergine
  • 150 g Carrots
  • 850 ml Vegetable Stock
  • Saffron
  • 1/2 tsp Salt
  • 150 g Green Beans
  • Fresh Coriander

Instructions

  1. Firstly, chop the potatoes into halves and add to boiling water for around 15 minutes or until soft. Next, finely chop your onion, then place a large pan on a low to medium heat with 3 tbsp of vegetable oil.

  2. Once heated, add your onions and leave to cook for 10 minutes or until golden brown, stirring regularly.

  3. Next, peel and crush your garlic, then peel and grate your ginger and add them both to the pan along with the curry powder and curry leaves. Mix well and leave to cook for 5 minutes.

  4. Roughly chop the aubergine in to cubes, then drain the potatoes and add both ingredients to the pan. Mix together and leave to cook for another 5 minutes.

  5. Next, add the hot vegetable stock a pinch of saffron and season with plenty of salt and pepper. Cover and leave to simmer for a further 10 minutes. Finally, add the green beans and cover and leave to cook for another 5 minutes.

  6. Dish up, sprinkle with some fresh coriander and serve.