Durban Vegetable Curry


45ml oil
1 large onion chopped
3 cloves garlic
10ml grated fresh ginger
2 medium aubergines, unpeeled and cubed
1 small butternut peeled and cubed
3 medium potatoes, unpeeled and cubed
410g tin tomatoes chopped
15ml curry powder
3ml turmeric
125ml (1/2 cup) chicken or
vegetable stock
375ml (1 1/2 cup) frozen peas
60ml (1/4 cup) chopped
coriander leaves
10-15ml garam masala


Serves 4 - 6

Sauté the onion in the oil until just beginning to colour (sauté function with open lid).

Add remaining ingredients except the peas, coriander and garam masala.

Seal lid and cook for 8 min (using HIGH pressure menu and minutes).

Release pressure and open lid. Season to taste and gently stir in the peas, coriander and garam masala.

Serve on a bed of rice.