Vegetable Curry With Spiced Potatoes

• 3 tablespoons clarified butter
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1/2 pound sweet potato peeled, chopped
• 1 eggplant small, chopped
• 1 red onion chopped
• 1 green chili finely chopped
• 13 1/2 ounces diced tomatoes
• 7 ounces long grain rice
• 1 clove garlic minced
• 1 pound potatoes peeled, sliced
• cilantro leaves fresh, to serve
• 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 small, red onion, green chili, tomatoes, long grain rice, garlic, potatoes, cilantro, chapati bread

Taken from www.yummly.com/recipe/Vegetable-Curry-with-Spiced-Potatoes-1404543 (may not work)