Easy Vegetable Curry

Serves 6

Ingredients

• 6-8 small eggplants, chopped into 2cm thick chunks

• 5-6 zucchini, cut into 2cm thick chunks

• 200g chat potatoes, diced or halved

• 600g soft tofu

• 1/4 cup (60mL) olive oil

• 1 medium brown onion, chopped

• 1 tsp. chilli powder

• 2 tsp. ground cardamom

• 1 tsp. smoked paprika

• 1 tsp. ground coriander

• 1 tbsp. ground turmeric

• 3 cloves garlic, minced

• 1 tsp. ginger, peeled and minced

• 1/2 tsp. freshly ground pepper, plus more to taste

• 425mL coconut milk

• 1 cup additional water

• Cooked basmati rice for serving

• Parsley, chopped for serving

• Sea salt, to taste

Method

1. In a large saucepan, heat half the oil over high heat. Add the onions, stir for 1 minute, then reduce the heat to low-medium and cook, stirring occasionally, for about 8 minutes or until the onions are golden brown.

2. Stir in the chilli powder, cardamom and smoked paprika. Cook for about 1 minute.

3. Remove onions and add the remainder of the olive oil to the pan. Add the eggplant, zucchini and potato and sauté for 4-5 minutes.

4. Return onion back to the pan, stir in the ground coriander, 1/2 teaspoon of black pepper, the turmeric, garlic and ginger. Cook for a few minutes more, stirring constantly.

5. Add the coconut milk, water and tofu.

6. Bring the curry to a simmer, then reduce to low heat, cover and simmer for 30-35 minutes. The sauce should reduce and thicken slightly.

7. Serve with basmati rice and top with parsley.
   

We hope you enjoy xx