Prep: 20 mins
Difficulty: Easy
Cook: 45 mins
Serves: 6
Ingredients
800g aubergines (about 3), sliced into rounds, then cut into quarters
4 tbsp coconut or olive oil
2 onions, chopped
2cm piece of ginger, grated to a pulp
3 garlic cloves, grated to a pulp
2 red chillies, halved, deseeded and chopped
1 tsp ground turmeric
2 tsp ground coriander
4 black cardamom pods, crushed a little (but not so much that the pods open)
6 large plum tomatoes, roughly chopped
3 x 160ml cans of coconut cream
juice ½ lime
small bunch coriander, leaves only
rice or naan breads, to serve
Method
- 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.
- 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 cream, 75ml water and the aubergine.
- Bring to just under the boil – if it boils, the coconut cream 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.
- Add a pinch of sugar if it needs it.
- Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)
Recipe from Good Food magazine, August 2016
Image from: http://www.bbcgoodfood.com/recipes/roast-aubergine-coconut-curry
