Ingredients:
2 tablespoons vegetable oil
1/4 teaspoon black mustard seeds
1/2 lb new potatoes
1/4 lb shallots, quartered
1/2 baby eggplants, cut into chunks
1/4 lb fresh green beans or 1/4 lb frozen green beans
1/4 lb fresh peas or 1/4 lb frozen peas
1/4 cup canned chopped tomatoes
3 -4 teaspoons curry paste
1 tablespoon fresh cilantro leaves, chopped
Directions:
Heat the oil in a large frying pan over medium heat.
Saute the mustard seeds until they pop.
Remove from pan and set aside.
Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
Stir in the eggplant, beans, peas and tomatoes.
Mix in the curry paste and half the coriander.
Cover and simmer for 20 minutes, stirring occasionally.
Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.