Last night’s meal.
INGREDIENTS
- 1 large sweet potato – diced into medium cubes
- 1 aubergine – diced into medium cubes
- 1 onion – sliced thinly
- 5 cloves garlic – crushed
- 1 strong chili – chopped finely *
- 1″ ginger root – chopped/crushed *
- 2 tablespoons ground coriander *
- 2 teaspoons ground cumin *
- 2 teaspoons ground turmeric *
- cup of frozen peas
- 2 cups tomatoes – passata, or tomato puree + water, or tin of tomatoes, or fresh
- vegetable oil
- salt
(substitute everything marked with * with your favourite curry powder if you prefer)
METHOD
- Saute the onions, garlic, ginger, chilli, aubergine, and sweet potato until the aubergine and sweet potato are almost cooked
- Add the coriander, cumin, turmeric, (or the curry powder) – and salt
- stir over the heat for a few seconds
- Add the tomato in whatever form you are using, the frozen peas, and water if necessary
- bring to boil and then simmer for 10 minutes or so until everything is cooked and the oil begins to separate
Serve with roti/chapati or rice