Recipe - Vegetable Curry With Tamarind

5 ml Each of Bart Spices Tamarind
Paste; Ground Ginger,
; Ground Coriander,
; and Ground Cumin
; (1tsp)
2 One half ml Ground turmeric; (1/2tsp)
350 g Sweet potato; peeled and cut
into
; chunks (12oz)
225 g Stringless green beans; cut
into 5cm (2")
; lengths (8oz)
30 ml Waitrose Sunflower Oil;
(2tbsp)
1 lg Onion; peeled and cut or sliced up
2 Cloves garlic; peeled and
chopped
1 Aubergine; approx 250g
(9oz),
; cut into cubes
1 200 ml carto Bart Spices
Coconut Cream
225 g Cauliflower; broken into
florets
; (8oz)
1 70 g pack Waitrose Dwarf
Corn; halved
Salt and freshly ground
black pepper
10 ml Bart Spices Brown Mustard
Seeds; (2tsp)

Mix the tamarind, ginger, coriander, cumin and turmeric in a small bowl.

Bring 350ml (12 fl oz) water to the boil, add the sweet potato and simmer
for 10 minutes.

Using a slotted spoon, transfer the potato to a casserole dish. Place the
beans into the same cooking water and simmer for 5 minutes. Add the beans
to the casserole and reserve the vegetable water.

Heat a little of the oil, add the onion and garlic and cook for 23 minutes
or until soft and brown. Add to the casserole.

Heat the remaining oil and fry the aubergine for 23 minutes until it
begins to brown. Stir in the spices, the vegetable water and the coconut
cream.

Add the remaining ingredients to the casserole.

Sprinkle with the mustard seeds, cover and place in a preheated oven 180øC,
350øF, gas mark 4 for 45 minutes.

Converted by MC_Buster.

NOTES : A fragrant curry suitable for vegetarians. Tamarind has a slightly
sour taste, like lime or lemon, and adds a bite to the rich coconut and
sweet potato flavours. Serve it with rice and an avocado and mango salad,
dressed with lime juice and mustard seeds.

Converted by MM_Buster v2.0l.