Title: Potato, Aubergine And Squash Curry with Green Chutney
Categories: The, Green, Gourmet
Yield: 1 servings

125 g Ghee or vegetable oil
1/2 tb Turmeric
1/2 tb Cardamom seeds
2 tb Ground cumin
2 tb Ground coriander
1 tb Tomato puree
1/2 ts Dried chilli flakes; (or
-more if you like
; spicy food)
1 ts Garam masala
2 lg Potatoes; diced
1 Aubergine; diced
1 Gem squash; diced
300 ml Vegetable stock
1 Inch root ginger; peeled and
-grated
1 Tomato; drained and chopped

----------------------------------CHUTNEY----------------------------------
50 g Fresh mint; chopped
2 Green chillies; chopped
3 tb Lemon juice
1/2 Onion; chopped

Heat the oil in a large heavy-based pan and add the turmeric, cumin,
coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes.
Add the aubergine and stir to coat with the spices. Add the chilli flakes,
tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the
stock, bring to a boil and cover. Simmer until the vegetables are tender,
adding the garam masala towards the end of cooking.

To make the chutney, put all the ingredients into a liquidiser and blend to
a coarse puree.

Serve the curry with the chutney and with basmati rice.

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