Heat the oil in a large heavy-based pan and add the turmeric, cumin, coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes. Add the aubergine and stir to coat with the spices. Add the chilli flakes, tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the stock, bring to a boil and cover. Simmer until the vegetables are tender, adding the garam masala towards the end of cooking. To make the chutney, put all the ingredients into a liquidiser and blend to a coarse puree. Serve the curry with the chutney and with basmati rice. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (996g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 71 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 1250.1mg||43 %|
|Potassium 907.9mg||24 %|
|Total Carbohydrate 38.1g||11 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 28.3g|
|Protein 7.5g||11 %|
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Calories per serving: 205
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