Vegeree

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 :)