Vegetables in herb and tomato sauce

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6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (16)

2.00 aubergine — diced
salt — to taste
2.00 onion — finely chopped
2.00 garlic — cloves, crushed
10.00 ml fresh ginger — grated
1.00 fresh chillies — deseeded, finely chopped
5.00 ml coriander — ground
2.00 ml turmeric
10.00 ml paprika
2.00 ml fennel
125.00 ml tomato purée
10.00 ml tomato paste
60.00 ml almonds — ground
375.00 ml water
3.00 potatoes — peeled and diced
600.00 g cauliflower — broken into florets
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Method:

Sprinkle the brinjals with salt and leave in a colander for about 15 minutes. Meanwhile sauté the onion, garlic and ginger in a little oil in a large pan until soft. Pat the brinjal dry with paper towelling and add to the pan. Stir-fry until lightly browned. Add all the seasonings and stir-fry for another minute. Add the tomato purée, tomato paste and almonds and mix. Add a little of the water and the potatoes, and simmer until the potatoes are nearly done. Add the cauliflower and more water as required and simmer until the cauliflower is done but still crisp and the sauce has thickened. Season with salt to taste. Serve hot.
Serves 6-8.



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