Ingredients
2 tsp (10 ml) sunflower oil
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) coriander seeds
1 large onion, finely chopped
3 cloves garlic, crushed
1 tsp (5 ml) garam masala
0.25 tsp chilli powder
1 medium potato, finely diced
1 parnsip, cut into small chunks
1 courgette, sliced
1 green pepper, deseeded and cut ito strips
1 small aubergine, diced
2 tbsp (30 ml) wholemeal flour
14oz (400g) can of chopped tomatoes
0.25 pint (150 ml) water or stock
1.5 tbsp (25 ml) yogurt
1 tbsp (15 ml) soya sauce
Method
Heat the oil over a moderate heat in a large pan. Gently cook the cumin and coriander seeds for 4-5 minutes until the seeds are turning brown. Add the onion, garlic, garam masala and chilli powder, and continue cooking for a further 5 minutes.
Add the potato, parsnip, courgette, green pepper and aubergine to the pan. Continue cooking for 5 minutes, stirring well to ensure the vegetables are well coated in spices. Sprinkle over the flour and cook for 2-3 minutes.
Add the tomatoes and their juice together with the water or stock. Cover and simmer for 40 minutes, stirring occasionally and adding a little extra water or stock if necessary.
When the vegetables are tender, add the yogurt and the soya sauce. Check the seasoning and serve hot.
Serves 4. Taken from Sainsbury's Vegetarian Cookery by Sarah Brown
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