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Spiced aubergine & coconut curry
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Total Time:
35 minutes
Ingredients:
  • 3 tablespoons groundnut oil
  • 6 Asian round aubergines
  • 3cm piece of ginger
  • 3 cloves of garlic
  • 1 white onion
  • 2 teaspoons cumin seeds
  • 1 tablespoon black mustard seeds
  • 12 fresh curry leaves
  • 2 dried red chillies
  • 1 tablespoon tomato purée
  • 2 teaspoons garam masala
  • 1 x 400 g tin of coconut milk
  • 1 red onion
  • ½ a bunch of fresh coriander (15g)
Instructions:
  • **Improved Step:** Heat 2 tablespoons of oil in a frying pan over medium-high heat. Cook quartered aubergines for 6 to 8 minutes until tender and golden, set aside. Grate ginger and garlic, slice white onion thinly. Add remaining oil to the pan, fry cumin and mustard seeds until they pop. Add curry leaves and dried chillies until crisp. Incorporate ginger, garlic, and sauté for 1 minute. Add sliced onion, salt, cook until soft for 5 to 7 minutes. Stir in tomato purée, garam masala, and coconut milk. Simmer, add aubergine, cook for 10 minutes. Slice red onion, chop coriander, mix in a dish. Serve curry with red onion salad and poppadoms.

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