| 1. |
In a wok, gently heat the peanut and sesame oils with black mustard seeds. When the mustard seeds begin to sizzle and pop add onion and fry until golden. |
| 2. |
Add garlic, ginger and chili and fry over medium-low heat until softened. Add curry powder and fry for a further 2-3 minutes. |
| 3. |
Add potato, eggplant and cauliflower and fry for 5 minutes making sure that the vegetables are well coated in the spice mix. |
| 4. |
Add tomatoes, stir well and place lid on the wok, turn down the heat to low and leave to cook for 20 minutes. Check after 10 minutes and give the vegetables a gentle stir to ensure that they aren't sticking (if so add a drop of water). |
| 5. |
After 20 minutes check to see whether the vegetables are cooked, if not, give them another 10 minutes. |
| 6. |
Once everything is cooked, sprinkle the chopped coriander over the top and serve as is or with rice, naan or chapati. |
| 7. |
Note: like all curries, this improves with time will be tastier the following day. Other vegetables as well as chickpeas can be used. Also suitable as a stuffing for peppers. |
