Creamy Aubergine Curry
Creamy Aubergine Curry
Ingredients
| Ingredient | Amount | Unit |
|---|---|---|
| Aubergine | 2 | unit(s) |
| Onion | 2 | unit(s) |
| Garlic | 2 | clove |
| Ginger | 2 | piece |
| Chestnut Mushrooms | 2 | punnet(s) |
| Potato | 2 | unit(s) |
| Tomato Puree | 60 | grams |
| North Indian Style Curry Powder | 3 | tsp |
| Coconut Milk | 800 | milliliter(s) |
| Water | 150 | milliliter(s) |
| Vegetable Stock Pot | 2 | pot(s) |
| Lentils | 2 | tin(s) |
| Coriander | 2 | bunch(es) |
| Lime | 2 | unit(s) |
Instructions
Instruction
Preheat your oven to 220°C. Remove the stalk top from the aubergine, halve lengthways, then cut into 1cm thick slices. Chop into 1cm chunks and pop onto a lined baking tray in a single layer. Drizzle with oil and a pinch of salt and pepper. Roast on the top shelf of your oven until the aubergine is soft in the middle and golden at the edge, 15-20 mins. Turn halfway through cooking.
Instruction
Halve, peel and thinly slice the onion into half moons. Peel and grate the garlic (or use a garlic press) and ginger. TIP: Use the edge of a teaspoon to peel the ginger. Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel!).
Instruction
Heat a drizzle of oil in a large saucepan on medium heat. Add the mushrooms and a pinch of salt and pepper. Stir and cook until the mushrooms are browned, 4-5 mins. Add the onion, stir together and cook until softened, another 4-5 mins. Add the garlic, ginger, tomato purée and North Indian style curry powder. Stir and cook for 1 minute more.
Instruction
Pour in the coconut milk and water (see ingredients for amount). Stir in the stock pot and the potato. Bring to the boil, cover with a lid and simmer until the potato is cooked, 15-20 mins. Stir every few minutes. TIP: The potato is cooked when you can easily slip a knife through.
Instruction
While the curry cooks, drain and rinse the lentils in a colander. Roughly chop the coriander (stalks and all). Halve the lime. Once the curry is cooked and the potato is tender, add in the lentils as well as the roasted aubergine and bring back to the boil. Stir in half the coriander.
Instruction
Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve in bowls with the remaining coriander sprinkled on top. Enjoy!
Difficulty
Totally Doable (Level 2)
Nutrition
| Item | Amount | Unit |
|---|---|---|
| Calories | 1444 | kcal |
| Protein | 36 | g |
Allergens
Celery, Sulphites