Vegetable Stew

Method

Heat the ghee in a large heavy-bottomed pot and soften the sliced onions and minced garlic until fragrant. Add the tomato paste and dried coriander, stirring well to coat the onions. Cut the potatoes, carrots, courgettes and aubergine into roughly equal-sized chunks and add to the pot, stirring to coat with the oil. Pour in the vegetable stock and water, bringing to a simmer over a medium heat. Cover and cook for 30-40 minutes until all vegetables are tender but retain their shape. Season with salt and black pepper to taste, then stir through the fresh coriander just before serving.