Vegetarian Curry

Ingredients:

• Olive oil spray
• 1 large onion, sliced
• 1 small knob (approx. 1-2cm) ginger, grated
• 2 cloves garlic, crushed
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp fennel seeds
• ¼ tsp chilli powder (optional)
• 4 fresh curry leaves (optional)
• 2 x 400g tin chopped tomatoes
• 2 carrots, sliced
• 1 kg pumpkin, peeled and chopped into bite-sized chunks (about 4cm cubes)
• ½ head cauliflower, chopped into bite-sized chunks
• ½ red or green capsicum, sliced
• 1 small eggplant, sliced into bite-sized chunks
• Fresh coriander leaves, to serve

Method

1. Heat pan over medium heat and spray with oil. Add onion, garlic, ginger and spices. Stir until onion softens.
2. Add tinned tomatoes and other vegetables. Simmer over low heat for 30 mins or until the vegetables have softened and cooked through.
3. Garnish with coriander leaves and serve the curry.

Hearty Main Meal Variation:

Add 2 x 400g tins drained chickpeas in Step 2. Serve with a tablespoon of natural yoghurt and 1 cup cooked brown or long-grain rice per person.

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