Curry Paste
4 cardamom pods
6 cloves
1 tsp fresh ginger, chopped
4 cloves garlic, peeled
2 green chillies, roughly chopped
1/2 tsp cinnamon
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp turmeric
1/3 cup water
process all ingredients in a food processor until smooth and add more water if required

3 tbl vegetable oil
1 brown onion, cut into crescents
1 tsp mustard seeds
1 medium potato, cubed
1 x 400mL can coconut milk
2 cups vegetable stock
Juice of two lemons
1 tsp sea salt
1 small eggplant, cubed
250g firm tofu, crumbled

Heat oil in a large pot the add onion and cook until soft.
Add mustard seeds and cook over low heat until they begin to pop.
Add all of the curry paste and fry for 1mins.
Add potatoes and stir until coated in the paste.
Add coconut milk, stock, lemon and salt and bring to a boil then reduce heat and simmer for 10mins.
Add eggplant and tofu and simmer for a further 15mins.
Once curry is cooked, serve over rice

TIP: Curry always tastes best when the flavours are left to sit and infuse the vegetables. Try making this the night or morning before serving for extra flavaour.


WORDS: Emily Clark