Easy aubergine curry

I enjoy cooking aubergines (eggplant) in several different ways and curry styles, but to begin with I'd like to show you a quick and simple 1 pan curry recipe. It can be served as a main or side dish along with rice or bread.

Ingredients

2 medium sized aubergines (eggplant)
2 tomatoes
1 onion
1/3 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons cumin seeds
fresh coriander (cilantro)
1/2 teaspoon garam masala
100ml water

oil - sunflower or olive oil

minced green chili or red chili powder - optional - (for heat!)

minced fresh ginger - optional

1. Wash the aubergines and tomatoes, and dice them. Peel and cut the onion in slices.

2.Heat oil in a frying pan and add the cumin seeds. The seeds will start to produce a fragrant aroma. Add the onions (and green chili, fresh ginger - optional) and sauté for 5 minutes.

3. Stir in the ground cumin, ground turmeric, ground coriander (+ red chili powder - optional) and the tomatoes over a medium heat. Mix well and cook a further 5-10 minutes.

4. Once the tomatoes are very soft (you should be able to press them easily with the wooden spoon), add the diced aubergines, 50ml of water, salt and mix well, cooking on a medium-high heat for 10 minutes, stirring often.

5. Add approximately another 50ml water and some oil, especially if it looks dry. Mix and cook a further 20 minutes on a medium-high heat until the aubergines are thoroughly cooked. Reduce heat to medium towards the end.

6. During the last few minutes, add the garam masala and fresh cilantro leaves, mix well. Adjust seasoning if needed.

7. Serve over rice or any type of bread e.g. naan bread.

Comments

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