Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 5

This curry is so quick and easy to make. It’s a relatively dry curry, not swimming in sauce, and it’s great as a vegetarian main or as a side dish. It also freezes well, so make a big batch and then freeze in portions.

 Preparation time:

 10 minutes

 Cooking time:

 18–22 minutes, plus standing

 Serves 2 as main course, 4 as a side

 4 tbsp vegetable oil 700g (1lb 9oz) aubergines (about 3 medium), trimmed and cut into large chunks

 3 garlic cloves, peeled and finely grated

 3–4cm (1¼–1½in) piece freash root ginger, peeled and finely grated

 1 large green chilli, finely diced (remove the seeds if you prefer a milder dish)

 2 tsp fennel seeds

 1 tsp cumin seeds

 1 tbsp ground coriander

 ½ tsp turmeric

 1 x 400g tin chopped tomatoes

 Sea salt and freshly ground black pepper

 1 tbsp each chopped fresh coriander and mint leaves

 To serve

 Natural yoghurt

 Warm Indian breads

Warm the vegetable oil in a large deep frying pan or wok over a high heat. Add the aubergine and stir-fry for 3–4 minutes until softened and well browned.

Add the garlic, ginger, chilli, fennel and cumin seeds and stir-fry for 2–3 minutes. Add the coriander and turmeric and fry a further 1 minute.

Stir in the tomatoes, 100ml (3½fl oz) cold water and a generous amount of salt (about ¼ teaspoon) and pepper. Cover and simmer for 10–12 minutes until thickened slightly and the aubergine is meltingly tender.

Remove from the heat and leave to stand with the lid on for 5 minutes. Stir in the herbs and serve with natural yoghurt to spoon over, and warmed Indian breads.