Spicy aubergine curry



  Calories per serving 231
  Serves 4
  Preparation time 15 minutes, plus
  cooling
  Cooling time 20 minutes

  Ingredients:

  1 tsp cumin seeds
  4 tsp coriander seeds
  1 tsp cayenne pepper
  2 green chillies, deseeded and sliced
  ½ tsp ground turmeric
  4 garlic cloves, crushed
  2.5 cm (1 inch) piece of fresh root
  ginger, peeled   and grated
  300 ml (½ pint) warm water
  400 g (13 oz) can reduce-fat coconut
  milk

 
      1 Tbs tamarind paste
      1 large aubergine, thinly sliced lengthways
      salt and pepper
      4 mini plain naan breads, to serve

      Preparation:
  • Dry-fry the cumin and coriander seeds in a small, nonstick frying pan for a few minutes until aromatic and toasted. Leave to cool, then crush together.
  • Mix together the crushed seeds, cayenne, chillies, turmeric, garlic, ginger and the measurement water in a large saucepan and simmer for 10 minutes until thickened. 
  • Season with salt and pepper, then stir in the coconut milk and tamarind paste.
  • Arrange the aubergine slices on a foil-lined grill rack and brush the tops with some of the curry sauce. 
  • Cook under a preheated hot grill until golden.
  • Stir the aubergine slices into the curry sauce. Serve hot with mini plain naan breads.


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