Type what you have

Ingredients

• ✓ onion seed
• lime
• lemon
• parsley
• spinach
• tomato paste
• vegetable stock
• black pepper
• salt
• chickpea
• cauliflower
• turmeric
• paprika
• chile powder
• black mustard seed
• coriander
• cumin
• yam
• garlic
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat oil in a large flat-sided skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and garlic; cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes.
2. 2 Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet; cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper; stir until combined.
3. 3 Mix vegetable stock and tomato paste together in a small bowl; pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.

By Kameron

Ingredients

• ✓ onion seed
• cilantro
• coconut milk
• salt
• turmeric
• coriander
• chili powder
• tomato puree
• green chile pepper
• onion
• garlic
• ginger root
• sesame seed
• fenugreek seed
• cumin seed
• vegetable oil
• eggplant
• vegetable oil

Instructions

1. 1 Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
2. 2 Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek, kalonji, and sesame seeds, and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
3. 3 Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

By meenal