- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- olive oil, for frying
- 2 cloves garlic, finely chopped
- 3 cm piece ginger, finely chopped
- 1 medium long aubergine, cut into 2cm dice
- 2 carrots, cut into 2cm dice (see Cooks tips below)
- 1 baking potato, peeled and cut into 2cm dice
- 2 tsp toasted cumin seeds
- 1 tsp toasted coriander seeds
- 1 tsp ground turmeric
- 1 tsp toasted mustard seeds
- 2 tsp garam masala
- 2 medium-heat red chilli, finely chopped
- 50 g piece raw cane sugar, roughly crushed
- 1 bunch coriander, leaves separated, stalks and roots finely chopped
- 150 g snake beans, sliced into 2cm pieces (see Cooks tips below)
- 400 g canned chopped tomatoes
- 200 ml vegetable stock, (a stock cube is fine)
- 2 tbsp yogurt, plus extra to serve
- steamed rice, to serve
Tips and Suggestions
Matt recommends using Pakistani carrots, but any variety will do. Snake beans (called yard long beans in the US) are available from Asian greengrocers. If you cant find them, substitute French beans.
1. Pour a little oil into a heavy-based saucepan and gently fry the garlic, ginger, aubergine, carrots and potato until almost tender. Add the spices, chilli, sugar cane, coriander roots and stalks and stir until fragrant.
2. Add the chopped tomatoes, stock and a pinch of salt and freshly ground black pepper and bring to a gentle simmer. Simmer very gently until the vegetables are all tender, especially the carrots and potatoes. Taste and adjust the seasoning as necessary.
3. Remove the sugar cane, add the sliced beans and cook for a couple of minutes until tender.
4. Remove the pan from the heat and stir in the yogurt.
5. To serve, spoon the curry over steamed rice and sprinkle with the coriander leaves.
Rate This Recipe