Mixed vegetable curry

This hearty vegetarian curry is a great winter warmer.

• 1 tablespoon vegetable oil
• 1 large brown onion, halved, thinly sliced
• 3 carrots, thickly sliced
• 3 large potatoes, cut into 4cm pieces
• 1/2 head cauliflower, cut into large florets
• 1 small eggplant, quartered, thickly sliced
• 1 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 2 teaspoons fennel seeds
• 1/4 teaspoon hot chilli powder
• 3 garlic cloves, finely chopped
• 3cm piece fresh ginger, roughly chopped
• 400g can chopped tomatoes
• 5 fresh curry leaves
• 1 cinnamon stick
• Fresh coriander leaves, to serve

Energy 717kJ	Fat saturated 0.40g
Fat Total 3.90g	Carbohydrate sugars g
Carbohydrate Total 23.50g	Dietary Fibre 8.00g
Protein 5.90g	Cholesterol -
Sodium 150.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened. Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes.

2. Step 2

   Add tomato, curry leaves, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season. Sprinkle with coriander. Serve.