Aubergine and coconut curry
- Whizz a chopped onion, 2 cloves of garlic, a roughly chopped walnut-sized chunk of ginger and green chillies in a processor with the coriander stalks until puréed.
- Halve aubergines and cut them into wedges. Heat two tbsp groundnut oil in a large non-stick frying pan and fry the aubergines until golden and softening. Scoop out.
- Add the purée to the pan with a little more oil and cook for 5 minutes, add the dry spices: ground cumin, ground coriander, turmeric. Add some tamarind and coconut milk and bring to a simmer.
- Add the aubergines then simmer for 10'15 minutes until tender. Scatter with toasted almonds and coriander leaves. Serve with whole grain rice.
I have to admit I have never seen this dish in my local Indian restaurant :) from a personal point of view, I think I would choose beef or chicken in my curry dish.... with lots of spice.
ReplyDeleteIf I may be so bold as to recommend lamb instead of beef in your curry dish? The best one would be in your local M&S :-)))
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