Mixed vegetable curry

1 tablespoon vegetable oil 1 large brown onion, halved, thinly sliced 3 carrots, thickly sliced 3 large potatoes, cut into 4cm pieces 1/2 head cauliflower, cut into large florets 1 small eggplant, quartered, thickly sliced 1 teaspoon garam masala 1/4 teaspoon ground turmeric 2 teaspoons fennel seeds 1/4 teaspoon hot chilli powder 3 garlic cloves, finely chopped 3cm piece fresh ginger, roughly chopped 400g can chopped tomatoes 5 fresh curry leaves 1 cinnamon stick Fresh coriander leaves, to serve Select all ingredients Step 1 Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 8 minutes or until softened. Add carrot and potato. Cook, stirring occasionally, for 5 minutes. Add cauliflower and eggplant. Cook for 1 minute. Add garam masala, turmeric, fennel seeds, chilli, garlic and ginger. Cook, stirring, for 2 minutes. Step 2 Add tomato, curry leaves, cinnamon and 1 cup cold water to vegetables. Bring to a simmer. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid. Simmer for 15 minutes or until vegetables are tender. Season. Sprinkle with coriander. Serve.