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Vegeree

Serves 4

Ingredients

onions 3 medium
aubergine 1 large (about 350g)
courgettes 2 medium (about 250g), halved lengthways if large 
sunflower oil 3 tbsp
curry powder a good one, 1 tbsp (or a lot more if the lid comes flying off into your dish...)
basmati rice 300g 
eggs 4 large, at room temperature 
sea salt and freshly ground black pepper

Directions 

I didn't change anything from the original method, so head over to http://www.theguardian.com/lifeandstyle/2012/oct/21/hugh-fearnley-whittingstall-recipes-veg-every-day for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Vegeree


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