This vegetable curry of Lebanese eggplant, sweet potato, potato, sugar snap peas and spinach
is taken to another level with the complexity of my popular Madras Curry blend.
2 tbsp vegetable oil
2 onions, finely chopped
1 tbsp grated ginger
2 large garlic cloves, crushed
2 or more chopped chillies
2 tbsp Spice Fusion Madras Curry blend
3 cups diced vegetables (e.g. Lebanese eggplant, sweet potato,
potato, sugar snap peas and spinach)
2 large tomatoes, chopped
Salt and cracked pepper to taste
2 tsp garam masala
Zest of half a lemon
Sauté onions, garlic and ginger in hot oil until onion is transparent.
Add Madras Curry blend and stir constantly for 30 seconds.
Add chillies, potatoes and sweet potato and mix well.
Stir in the tomatoes and enough stock to barely cover the vegetables. Bring to the boil,
then simmer for 5 minutes.
Add eggplant and sugar snap peas and cook for another 8 minutes.
Season with salt and pepper to taste.
Add spinach, lemon zest and garam masala; stir well and cook for 5 minutes longer or
until spinach has wilted and all the vegetables are cooked through.
Serve with rice sprinkled with coriander leaves.