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Durban Vegetable Curry
- 45 ml oil
- 1 large onion chopped
- 3 cloves garlic
- 10 ml grated fresh ginger
- 2 medium aubergines (unpeeled and cubed)
- 1 small butternut peeled and cubed
- 3 medium potatoes (unpeeled and cubed)
- 410 g tin tomatoes chopped
- 15 ml curry powder
- 3 ml turmeric
- 125 ml 1/2 cup chicken or vegetable stock
- 375 ml 1 1/2 cup frozen peas
- 60 ml 1/4 cup chopped coriander leaves
- 10-15 ml garam masala
- Sauté the onion in the oil until just beginning to colour (sauté function with open lid).
- Add remaining ingredients except the peas, coriander and garam masala.
- Seal lid and cook for 8 min (using HIGH pressure menu and minutes).
- Release pressure and open lid. Season to taste and gently stir in the peas, coriander and garam masala.
- Serve on a bed of rice.
