Whether you want a veggie side dish or an alternative to a meat curry, give this tasty aubergine recipe a go.
ALSO TRY: Vegan Pineapple Curry With Cashews Recipe
Ingredients
- 1tsp coriander seeds
- ½tsp cumin seeds
- 1 to 2 fat red chillis (depending on taste), deseeded and chopped
- 1 garlic clove, chopped
- 2.5cm piece fresh root ginger, peeled and grated
- good pinch turmeric
- 3tbsp flavourless oil, such as groundnut
- ½tsp mustard seeds
- 10 curry leaves
- 2 onions, sliced
- 1 x 400ml tin coconut milk
- 200ml coconut cream
- 2tsp tamarind paste
- 400g baby (Brinjal) aubergines, trimmed
- 250g small potatoes
Instructions
- Heat a small, non-stick frying pan, tip in coriander and cumin and toast for a minute. Put into a mortar with the chilli(s), garlic, ginger and turmeric and pound to a paste or blend with a hand blender.
- Heat the oil in a saucepan and add the mustard seeds. When they pop, add the curry leaves, cook for a minute, then add the onions and spice paste. Stir well and cook over a low heat for about 15 minutes.
- Now add the coconut milk, cream and tamarind. Stir well and bring to the boil, then simmer for 5 minutes. Add the aubergines and potatoes (if some are large, cut them in half). Simmer for 15 to 20 minutes or until the potatoes are tender and the aubergines cooked.
Notes
Top Tip: What if I have added too much chilli? Add a tablespoon of palm sugar or soft brown sugar, a squeeze of lemon juice and a little coconut cream or double cream. You can also serve some yoghurt on the side to calm it down.
