Eggplant & Potato Rogan Josh
1 large potato, cut into bite sized pieces
1 sweet potato, cut into bite size pieces
1 large eggplant, cut into large chunks
1 handful of snow peas, roughly chopped
1 onion, finely sliced
2 garlic cloves, sliced
1 tbsp grated ginger, grated
4 cardamom pods, seeds only
½ tsp fennel seeds
½ tsp black pepper
½ tsp chilli powder (optional)
¼ tsp turmeric
1 small bay leaf
1 cinnamon stick
3 litres of vegetable stock
salt to taste
juice of ½ a lemon
a few fresh coriander leaves
2 cups cooked brown rice to serve
Place the cardamon seeds, fennel seeds, cloves and black pepper into a mortar and pestle and pound all of the spices into a fine powder.
Heat a wok over a high heat, add the onion and garlic and fry until soft and golden. Add the clove and cardamom mixture, chilli powder, cumin and
turmeric powders. Add some water
and stir. Add a small bay leaf and add the cinnamon stick. Add the eggplant, the sweet potato and the potatoes to
the wok and mix well.
Add 3 litres of vegetable stock, the grated ginger and stir. Add the raw
sugar, cover with a lid and bring to the boil and simmer until the vegetables
are soft. After cooking for 15 minutes, remove the lid stir and test to see if the potatoes are soft. Add the snow peas. Turn off the heat and stir.
Season with salt to taste and squeeze in the juice of half a lemon and stir. Top with some fresh coriander and serve with cooked brown rice.
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