Fenugreek Infused Aubergine, Peas and Sweet Potato Curry

Ingredients

1 large onion; chopped fine

4-5 cloves garlic; minced

3 inch ginger; grated

1 bunch fenugreek, chopped fine

4-5 green chillies; minced

3 large aubergines

3 large sweet potatoes

2 cups frozen peas

3 tablespoons oil

2 teaspoon cumin seeds

1 teaspoon mustard seeds

10 curry leaves

1 400g tin of chopped tomatoes

3 heaped teaspoons cumin/coriander powder

1/2 teaspoon turmeric

Salt to taste

Method

1.     Chop the onions and set aside

2.     Mince the garlic, ginger and chillies in a food processor or chop finely

3.     Chop the fenugreek finely

4.     Peel the potatoes and cut into 1 inch cubes

5.     Cut the aubergines into similar size cubes.

6.     Heat the oil in a large pan, add the cumin, curry leaves and mustard seeds. After they have popped add the onion and salt,  fry until golden brown.

7.     Add the tomatoes, garlic, ginger, chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then chopped fenugreek, mix and cook for 3 minutes.

8.     Add the cumin, coriander and turmeric powders, and mix and cook for a few minutes.

9.     Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 10 minutes. Then add the aubergines and mix.

10.  Lower the heat, cover and cook for about 30 minutes until the potatoes and the aubergines are cooked.