Vegetable Curry With Spiced Potatoes - cooking recipe

Ingredients

3 tbsp clarified butter
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
1/2 lb sweet potato, peeled, chopped
1 None small eggplant, chopped
1 None red onion, chopped
1 None green chili, finely chopped
1 (13.5 oz) can diced tomatoes
7 oz long-grain rice
1 clove garlic, minced
1 lb potatoes, peeled, sliced
None None fresh cilantro leaves, to serve
None None chapati bread, to serve

Preparation

Heat 1 1/2 tbsp butter in a large saucepan over medium heat. Saute 1/2 tbsp coriander, 1/2 tsp cumin and 1/2 tsp turmeric for 1 min, until fragrant. Add sweet potato, eggplant, onion and chili. Saute for 3-4 mins. Add tomatoes, 1/2 cup water and rice. Bring to a boil, reduce heat and simmer for 10-15 mins.
Meanwhile, heat remaining butter in a frying pan over medium heat. Fry remaining spices and garlic for 1-2 mins, until fragrant. Add potatoes and cook for 10-15 mins, until tender and golden.
Serve vegetable curry with potatoes. Sprinkle with fresh cilantro. Serve with chapati.