Like many Indian dishes, this is so unbelievably easy, easy, easy, and delicious!

Ingredients:

• ¼ cup grapeseed oil
• 1 small handful fresh curry leaves (around 25)
• 1 tbsp mustard seeds (preferably black)
• 2 medium onions, finely-chopped
• 4 tbsp chopped garlic
• 2 large (2 cups) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 can coconut milk
• 1 lb eggplant cut into 1” cubes
• 1 lb cauliflower, small florets
• 1 lb sweet peppers
• ¾ cup chopped cilantro
• ½ cup cooked rice per person

If you do not wish to use the eggplant, cauliflower or sweet peppers, try zucchini or fennel.

Instructions:

1. Heat oil to a medium-high heat, add curry leaves and mustard seeds and then cook for 1 min or until the mustard seeds begin to pop (do not burn).
2. Reduce heat to medium and add onions to the pot and cook for 5 mins.
3. Add garlic and cook for a further 2 mins.
4. Now, add the tomatoes, cumin, turmeric, cayenne, salt, black pepper, and coconut milk.
5. Simmer for 5 mins.
6. Add your choice of vegetables and simmer for a further 10 mins.

Serves 6 – or serves 10 as a side dish.

Enjoy!