Creamy Indian Vegetables

Ingredients
	1 Eggplant cubed
	2 Zucchini sliced
	1 large onion sliced
	2 garlic cloves
	1-2 green chilies or 1-2 tsp minced chili
	2 tsp ground coriander
	2 tsp cumin seeds
	1 tsp ground turmeric
	400grams, 14 oz of chopped tomatoes
	300 ml, 1.25 cups of water
	salt and pepper
	400grams, 14 oz of chick peas (garbanzo beans)
	2 tbsp chopped mint
	150ml, 1/4 pint, 2/3 cup heavy cream

	1.  Fry eggplant, zucchini, onion, garlic and chilies in oil on low heat for 5 minutes. Use plenty of oil.
	2.  Stir in spices and cook for 30 seconds more.
	3.  Add tomatoes and stock, season with salt, cook for 10 minutes.
	4.  Add chick peas and cook for 5 minutes more.
	5.  Stir in mint and cream, reheating gently.