Creamy Aubergine Curry Recipe
Ingredients
| 2 onions, roughly chopped | ||
| 4cm piece fresh root ginger, chopped | ||
| 4 tbsp toasted flaked almonds, plus 1 tbsp | ||
| Curry powder | 1 Tablespoon | |
| Small bunch coriander, stalks and leaves separated | ||
| Olive oil | 2 Teaspoon | |
| 2 aubergines, chopped into large wedges | ||
| 200 ml pot thick Greek yogurt | ||
Directions
MAKING
1. In a processor, add onions, ginger, almonds, coriander stalks and curry powder and whizz to form a pulpy consistency; boil the kettle
2. In a pan, heat oil and fry the aubergine for a few minutes til brown; scoop the pieces out and set aside
3. Add the onion paste and cook for a few more minutes till the onion softens
4. Add the aubergine again, along with the yogurt and about 400ml of water
5. Stir around and allow to simmer for fifteen minutes till aubergine is tender; season it
SERVING
6. Sprinkle coriander and almonds on top and serve with basmati rice
1. In a processor, add onions, ginger, almonds, coriander stalks and curry powder and whizz to form a pulpy consistency; boil the kettle
2. In a pan, heat oil and fry the aubergine for a few minutes til brown; scoop the pieces out and set aside
3. Add the onion paste and cook for a few more minutes till the onion softens
4. Add the aubergine again, along with the yogurt and about 400ml of water
5. Stir around and allow to simmer for fifteen minutes till aubergine is tender; season it
SERVING
6. Sprinkle coriander and almonds on top and serve with basmati rice
Chef
