Cooking is like love. It should be entered into with abandon or not at all … Check This Amazing Recipe: Aubergine curry
How to Make Aubergine curry
less than 30 mins
10 to 30 mins
- 2 aubergines
- 2 tbsp vegetable oil
- 1 red onion
- 1 tsp cumin
- 1–2 green chillies
- 5 tsp panch phoran
- 2 tsp finely grated garlic
- 1 tbsp finely grated fresh root ginger
- 2 potatoes
- 5 large, ripe tomatoes
- 400ml tin coconut milk
- 1 tsp garam masala
- large handful fresh coriander
- salt and freshly ground black pepper
Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes.
Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5–6 minutes, or until well coated.
Add the tomatoes and stir fry for 2–3 minutes.
Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender.
Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread.