One of our favourite curry recipes of all time at home.

 

Ingredients (4 servings)

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• 2 Aubergines sliced into rounds, then cut into quarters

• 4 tbsp Coconut oil

• 2 Onions, chopped

• 2cm piece of Ginger, grated 

• 3 Garlic cloves

• 2 red Chillies, chopped

• 1 tsp ground Turmeric

• Mustard Seeds

• 4 black cardamom pods, crushed a little (but not so much that the pods open)

• 1 can of Plum tomatoes (400mls)

• 1 can of Coconut milk (400mls)

• Juice ½ Lime

• Spinach leaves

• Rice and / or Naan breads, to serve

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Method

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1. Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

2. Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut milk and the aubergine.

3. Bring to just under the boil – if it boils, the coconut milk will split – then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Serve with rice or chapatis / naan bread. 

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