Recipe - Potato Aubergine And Squash Curry With Green Chutney

125 g Ghee or vegetable oil
One half tablespoon Turmeric
One half tablespoon Cardamom seeds
2 tablespoon Ground cumin
2 tablespoon Ground coriander
1 tablespoon Tomato puree
One half teaspoon Dried chilli flakes; (or
more if you like
; spicy food)
1 teaspoon Garam masala
2 lg Potatoes; minced
1 Aubergine; minced
1 Gem squash; minced
300 ml Vegetable stock
1 Inch root ginger; peeled and
grated
1 Tomato; drained and chopped

CHUTNEY
50 g Fresh mint; chopped
2 Green chillies; chopped
3 tablespoon Lemon juice
One half Onion; chopped

Heat the oil in a large heavybased pan and add the turmeric, cumin,
coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes.
Add the aubergine and stir to coat with the spices. Add the chilli flakes,
tomato, potato and squash. Stir well and cook for 45 minutes. Pour in the
stock, bring to a boil and cover. Simmer until the vegetables are tender,
adding the garam masala towards the end of cooking.

To make the chutney, put all the ingredients into a liquidiser and blend to
a coarse puree.

Serve the curry with the chutney and with basmati rice.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.