Ingredients

• 1 potato
• 1 eggplant
• Green, yellow, red capsicum
• 1 zucchini
• 2 carrots
• 1/4 pumpkin
• 1 onion
• 3 cloves of garlic, finely diced
• 1 tbsp tomato paste
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tsp cumin
• 1 tsp vegetable stock powder
• 1/2 tsp crunchy chilli flakes
• Oil for frying

Method

1. Cut and peel all the vegetables and chop into small/fine cubes.
2. Fry all the vegetables (except the onion and garlic) in oil for 5 minutes – one at a time and set aside in a large bowl. For example, chop the potato into fine cubes, fry in oil for 5 minutes and set aside, then do the same for the eggplant, adding it to the large bowl once fried, and continue with the capsicum, carrots, etc.
3. As you finish frying all the vegetables, mix them together in a large bowl.
4. Fry the onion in a small amount of oil in a pot on medium heat.
5. When the onion becomes brown, add the tomato paste, all the spices and garlic into the pot, and then add 1 cup of water.
6. Lower the heat, add all the vegetables and cover the pot.
7. Leave on low heat for 20 minutes stirring the curry every 10 minutes. Be sure to taste the curry and adjust flavours/spices to your taste.
8. After 20 minutes the curry should be cooked. Serve hot with injera, rice or bread.

By Chef Haile, at Rosebery Hall. He is from Eritrea and this is a vegan recipe from his gastronomy. We've got loads of recipes on Halls Life to inspire you. You'll be spoilt for choice!