|Picture from 2011|
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.
1 medium eggplant (aubergine) cubed
2 medium zucchini (courgettes) cubed
1/2 lb mushrooms sliced
1 large red bell pepper
1 large leek sliced (optional)
10-15 curry leaves
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tsp fenugreek seeds
1 small cinnamon stick
2-3 cloves garlic grated or minced
1 inch ginger grated
1-2 tsp curry powder
salt and black pepper to taste
1/2 Tbs of chili powder/cayenne powder (or to taste)
1/2 tsp of turmeric powder
sprinkle of sugar (optional)
1 (15oz) can diced tomatoes
1/2 cup water
1/2 cup coconut milk (or cow's milk)
the oil is heated add curry leaves, cinnamon stick, cumin, fenugreek and mustard seeds. Then fry ingredients for about 30-45 seconds until fragrant. Careful not to burn the seeds or they will become bitter. Next add the onion, garlic, ginger, chilies and a little salt. Fry until onions begin to soften.
Next add the cut up veggies and saute for several minutes. Then add your dry spices, salt and mix well. Add water, diced tomatoes and cook until vegetables are cooked to your desired tenderness.
Finally add the milk (of your choice) and taste for salt and seasoning and simmer for a few more minutes. Serve with rice and other curries like lentils.
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