date:Aug 19, 2013
am masala (Indian spice mix)
1 tbs tamarind puree (see note) or lime juice
2 tomatoes, finely chopped
2 tbs toasted cashews, roughly chopped
2 tbs coriander leaves
Method
1. Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 tea