INGREDIENTS

3 tsp. Patak's Madras Curry Paste
2 tbsp. vegetable oil
1 tsp. black mustard seeds
1 cup new potatoes, washed and diced
1/2 cup shallots, quartered
1 cup aubergines (eggplant), cut into 1 1/2" chunks
1/2 cup green beans
1/2 cup frozen peas
3 tbsp. canned chopped tomatoes
1 tbsp. fresh cilantro leaves, chopped

Instructions

Heat the oil and sauté the mustard seeds until they pop. Add the potatoes and shallots, cover and simmer for 5 minutes. Stir in the aubergines, green beans, peas and tomatoes. Mix in Patak's Madras Curry Paste and half the cilantro. Cover and simmer for 20 minutes, stirring occasionally. Sprinkle with the remaining cilantro before serving on a bed of rice.

Serves
4

Heat Meter - Hot

Difficulty Level
Easy-Intermediate