Vegetable Curry With Spiced Potatoes

• 3 tbsp clarified butter
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1/2 lb sweet potato, peeled, chopped
• 1 None small eggplant, chopped
• 1 None red onion, chopped
• 1 None green chili, finely chopped
• 1 (13.5 oz) can diced tomatoes
• 7 oz long-grain rice
• 1 clove garlic, minced
• 1 lb potatoes, peeled, sliced
• None None fresh cilantro leaves, to serve
• None None chapati bread, to serve

1. Heat 1 1/2 tbsp butter in a large saucepan over medium heat. Saute 1/2 tbsp coriander, 1/2 tsp cumin and 1/2 tsp turmeric for 1 min, until fragrant. Add sweet potato, eggplant, onion and chili. Saute for 3-4 mins. Add tomatoes, 1/2 cup water and rice. Bring to a boil, reduce heat and simmer for 10-15 mins.
2. Meanwhile, heat remaining butter in a frying pan over medium heat. Fry remaining spices and garlic for 1-2 mins, until fragrant. Add potatoes and cook for 10-15 mins, until tender and golden.
3. Serve vegetable curry with potatoes. Sprinkle with fresh cilantro. Serve with chapati.

butter, coriander seeds, cumin seeds, turmeric, sweet potato, eggplant, red onion, green chili, tomatoes, longgrain rice, clove garlic, potatoes, cilantro, chapati bread

Taken from recipes-plus.com/api/v2.0/recipes/25258 (may not work)