Veggie Curry, Lathera Style

Meant to post this one a couple weeks back tbh (made on fri 13th) but had my treatments/hospital days again recently so here it is now.

This whole recipe made about 8 portions I think, so future-me can also enjoy some of it from the freezer. 🙂

The veggies were in quite large chunks because it was a relatively slow cook so the spices could mingle nicely with the oil.

• 1 large cauliflower, cut/broken into florets
• 750g aubergines, I think that was 3 of them. Chopped.
• 3 medium-large potatoes including their skin, chopped
• 1x 400g can of chopped tomatoes in their juice
• 1 tbsp concentrated tomato paste/puree
• 400g spring greens (young cabbage leaves)
• About a 1-2 inch chunk of fresh turmeric, grated
• About 1-inch of fresh ginger, grated
• 9 cloves (whole head) of garlic, peeled & finely chopped
• 3tbsp coriander seed, smashed with a pestle & mortar as much as I could be bothered with (i have weak arms haha)
• 2 tbsp cumin seed, bashed up with the coriander
• 3 tbsp garam masala powder
• probably 1-2 tbsp chilli powder (just throw in enough for your own liking, they vary a lot in terms of heat so it's hard to pin down a measure)

Threw all of this together in a pot with half a cup of EVOO and enough water to reach halfway up the ingredients. Gave it a good stir and put the lid on. Slow simmered it for probably an hour an a half, until the defined edges on the potatoes (from chopping) started to look softer/rounder, and you could put a fork through them easily. Once the heat was off I also stirred through 1 tbsp dried methi leaves (fenugreek) and let the curry sit for about 10 mins before serving (with some brown rice and brown lentils, in this case. I just cooked them together in the rice cooker, but if you're not using quick-cook rice then you can also just simmer them together on the stove).

(Edited to say I took the lid off for the last 30 mins or so, to reduce the sauce 👍🏻)