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Categories:
butter coriander seeds cumin seeds turmeric sweet potato eggplant small red onion green chili tomatoes long grain rice garlic potatoes cilantro chapati bread
Viewed: 28 - Published at: 6 years agoIngredients
- 3 tablespoons clarified butter
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1/2 pound sweet potato peeled, chopped
- 1 eggplant small, chopped
- 1 red onion chopped
- 1 green chili finely chopped
- 13 1/2 ounces diced tomatoes
- 7 ounces long grain rice
- 1 clove garlic minced
- 1 pound potatoes peeled, sliced
- cilantro leaves fresh, to serve
- chapati bread to serve
Method
- Heat 1 1/2 tbsp butter in a large saucepan over medium heat. Saute 1/2 tbsp coriander, 1/2 tsp cumin and 1/2 tsp turmeric for 1 min, until fragrant. Add sweet potato, eggplant, onion and chili. Saute for 3-4 mins. Add tomatoes, 1/2 cup water and rice. Bring to a boil, reduce heat and simmer for 10-15 mins.
- Meanwhile, heat remaining butter in a frying pan over medium heat. Fry remaining spices and garlic for 1-2 mins, until fragrant. Add potatoes and cook for 10-15 mins, until tender and golden.
- Serve vegetable curry with potatoes. Sprinkle with fresh cilantro. Serve with chapati.
