Summer vege curry

Instructions

1. In a saucepan, cover rice with 1 1/2 cups of water and bring to the boil. Reduce heat to low, cover and cook for 25 minutes, until tender and water is absorbed.
2. Meanwhile, spray a large non-stick pan with oil and set over a medium-high heat. Add spring onions, ginger, garlic and curry leaves, if using. Cook, stirring, for 5 minutes. Remove curry leaves.
3. Add eggplant and carrot, stirring to combine. Cook for 5 minutes. Add tandoori paste and tomatoes and stir. Add taro and 1 cup of water and bring to a simmer. Simmer for 15-20 minutes, adding more water if needed, until taro is cooked through and soft. Stir through chilli and kaffir lime leaves, reserving a bit of each to garnish. Remove curry from heat and stir through yoghurt.
4. Serve curry with rice, garnished with extra yoghurt and remaining kaffir lime leaves and chilli.