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-rw-r--r--src/potato-and-eggplant-curry.md4
1 files changed, 2 insertions, 2 deletions
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md
index b88662e..c73457e 100644
--- a/src/potato-and-eggplant-curry.md
+++ b/src/potato-and-eggplant-curry.md
@@ -9,7 +9,7 @@ A simple and tasty curry that is easy to customise.
- 3 tbsp olive oil
- 2 onions (finely sliced)
- 2 garlic cloves (crushed)
-- 2 tsp garam masala
+- 2 tsp [garam masala](garam-masala.html)
- 2 tsp turmeric
- 2 tsp ground coriander
- 400 ml can chopped tomatoes
@@ -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