Mixed vegetable curry

Mixed vegetable curry(2)
I haven’t posted recently and am sorry about this…been so busy with the garden and other things which took priority.  Anyway, here is a simple mixed veg curry you could rustle up with any vegetable you have available.  I had a medium size aubergine (which believe it or not was half rotten so only used the good half), potatoes of course, and some frozen spinach which I put together to make this super delicious curry.

Ingredients

1 medium onion, sliced
3 tablespoons oil
3 tomatoes, or 2 large tablespoons tomato puree
3 medium potatoes, diced
1 medium aubergine, cut into chunks
100-150 grams spinach, about 3 handfuls fresh or frozen leaf spinach
4 cloves garlic, finely minced or chopped
1 inch piece of ginger, finely minced or chopped
2 teaspoons curry powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste

Method

  • Fry onion in oil until pale golden
  • Add spices, garlic, ginger, tomatoes and a little salt
  • Fry on low/medium heat for 2 minutes, cover and cook on low for 10 minutes – add small splash of water if required
  • Add vegetables and about 300ml of water, bring to boil, lower heat and simmer covered for 15-20 minutes until potatoes are cooked and the sauce is thick

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