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Diffstat (limited to 'src/potato-and-eggplant-curry.md')
| -rw-r--r-- | src/potato-and-eggplant-curry.md | 2 |
1 files changed, 1 insertions, 1 deletions
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md index b577be6..c73457e 100644 --- a/src/potato-and-eggplant-curry.md +++ b/src/potato-and-eggplant-curry.md @@ -27,7 +27,7 @@ A simple and tasty curry that is easy to customise. 2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes. 3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes). 4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two. -5. Tip in the canned tomatos and coconut milk. Add the eggplant, and chunks of potato. +5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato. - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums). 7. Cover and simmer for ~15-20 minutes. 8. Boil 2 serves of rice |