10 minutes preparation time, 30 minutes cooking time
For the vegetables
2 tbs vegetable oil
1 onion, peeled and finely sliced
½ tsp cumin seeds
1 aubergine, cut into 1 cm cubes
1 potato, peeled and cut into 1 cm cubes
1x 410g tin chickpeas, rinsed & drained
1 tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
For the sauce
2 tbsp vegetable oil
1 onion, peeled and finely sliced
2 cloves garlic, crushed
2 tsp root ginger, peeled and grated
4 cm cassia bark (optional)
6 whole cloves
450g tin chopped plum tomatoes
¼ tsp ground turmeric
½ tsp ground coriander
½ tsp ground cumin
1 tsp sugar
1 ½ tsp salt
1 tsp red chilli powder to taste
To finish
4 tbs fresh coriander, finely chopped
200ml water
½ tsp garam masala
For the vegetables
1. Heat the oil in a large saucepan and add the sliced onions and cumin seeds. Cook for 3 minutes
2. Add the chopped potato, aubergine, ground coriander, cumin and turmeric. Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally. Remove from pan and set aside.

For the Sauce
1. Heat the oil in the pan. Add the onion, crushed garlic, grated ginger, cassia bark and whole cloves and cook for 1 minute.
2. Add chopped plum tomotoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste. Cook on a high heat for two minutes, then lower to a medium heat and cook for a further 3 minutes stirring occasionally.
3. Remove the cassia bark and blend the sauce roughly with a hand blender, then add the vegetables to the sauce with 3 tablespoons of chopped coriander, the water and the garam masala.
4. Cook over a low heat for 20 minutes, stirring occasionally. Garnish with remaining chopped coriander and serve with Basmati rice and/or naan bread.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) http://www.vegsoc.org