Aubergine & Potato Curry

Ingredients:

2 medium potatoes

1 aubergine

1 tsp cumin seeds

½ tsp turmeric

1 red chilli

2 cloves of garlic

Serves: 4

Handful of coriander

½ tin of chopped tomatoes (400g)

½ cup frozen peas (optional)

1 tbsp olive oil

½ lemon

Preparation

Peel and cut the potato into 1-inch cubes.
Cut the aubergine into 1-inch cubes.
Finely chop the garlic, chilli and coriander stalks (keep the leaves separate).
Heat your olive oil in a saucepan on a medium heat, fry the cumin seeds until golden brown.
Add the garlic, coriander, chilli, coriander stalk and turmeric. Mix well.
Add the potato and aubergine to this mix. Cook on a low heat until soft.
Add the peas and cook for a further 5 mins.
Garnish with coriander & lemon, serve with chapatti.

Try adding extra vegetables to the recipe!