Linda McCartney
Recipe Serves: 3-4
A beautifully spiced potato dish, good served with basmati rice, and shredded lettuce salad with the poppy seed dressing.
1-2 tsp chilli powder (depending how hot you like it)
½ tsp turmeric
2 tsp ground cumin (or to taste)
1 tsp ground coriander or to taste
1 tsp sea salt
1 tbsp tomato paste
60g vegetable oil
450g aubergines, sliced
1-2 tsp cumin seeds
1 inch piece of fresh ginger, peeled and grated
1 fresh hot green chilli, seeded and finely chopped
450g canned crushed tomatoes, with juice, or peeled and chopped fresh tomatoes
4 medium potatoes, cut in cubes and steamed til tender
170g Linda McCartney vegetarian burgers, cooked and cubed (optional)
Fresh coriander for garnish
Mix the spices, salt and tomato paste with 1 tbsp of the oil in a small bowl. Spread the spice mixture over the cut sides of the aubergine slices. Cut the slices into strips.
Heat the remaining oil in a frying pan and fry the cumin seeds until they begin to pop. Add the aubergine strips and grated ginger and turn the heat down. Cover and cook for 8 minutes, stirring once or twice.
Add the chilli, tomatoes and potatoes with 3-4 tbsp water and simmer, covered tightly, for 15-20 minutes, stirring from time to time.
Add the browned vegetarian burger pieces, and mix well. Serve garnished with the coriander leaves.
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