EGGPLANT & POTATO CURRY PREP 10 MINS

SERVES 4 COOK 30 MINS

1 tbsp vegetable oil 1 onion, sliced

1 garlic clove, crushed 500g potatoes, 3cm cubes 450g eggplant, 3cm cubes

1/ cup korma curry paste

3

2 cups chicken stock 400g can cherry tomatoes steamed rice, Greek-style yoghurt, mint leaves, to serve

1 In a large, deep frying pan, heat oil on medium. Saute onion and garlic 2-3 mins until tender.

2 Add potato and cook, stirring, 3 mins until golden. Mix in eggplant and cook a further 2 mins. Stir curry paste through. Cook, stirring, 1 min until fragrant and vegetables are well coated in paste.

3 Pour stock and tomatoes into pan. Bring to boil. Reduce heat to low. Simmer, covered, 15-20 mins until vegetables are tender.

4 Serve with rice and top with a dollop of yoghurt and a sprinkling of torn mint leaves.

Accompany with pappadums or naan and mango chutney, if liked.