This curry is not only delicious, it is a great way to use up any leftover vegetables languishing in the fridge.
- Heat oil in a saucepan and gently cook mustard seeds, cumin seeds, coriander, turmeric and curry paste until fragrant.
- Add onion and continue to cook until just tender. Add eggplant, capsicum and courgettes, then toss to coat with spices.
- Pour in vegetable stock and tomatoes, then cook until vegetables are tender.