Southern Indian vegetable curry with curry leaves

(serves two)

Ingredients

1 tablespoons olive oil

1/2 teaspoon mustard seeds

1 fresh green chilli, deseeded and chopped

a small bunch of curry leaves

1 onion, peeled and shredded

½ teaspoon ground coriander

a pinch of ground cumin seeds

½ teaspoon garam masala

¼ teaspoon turmeric

¼ teaspoon chilli powder

3 tomatoes, chopped

1 sweet potatoes, peeled and cubed

1 potatoes, peeled and cubed

small aubergine, cubed

50ml coconut milk

a small handful of French beans

a small handful of peas

sea salt and freshly ground black pepper

1. Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.
2. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
3. Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through.
4. Throw in the beans and peas. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.