mirror of
https://github.com/LukeSmithxyz/based.cooking.git
synced 2024-11-30 17:35:43 +00:00
42 lines
1.3 KiB
Markdown
42 lines
1.3 KiB
Markdown
---
|
|
title: "Potato and Eggplant (Aubergine) Curry"
|
|
date: 2021-03-11
|
|
tags: ['indian', 'curry', 'potato', 'fasting']
|
|
author: luke-chadwick
|
|
---
|
|
|
|
A simple and tasty curry that is easy to customise.
|
|
|
|
## Ingredients
|
|
|
|
- 1 large eggplant (aubergine)
|
|
- 2 medium potatoes
|
|
- 3 tbsp olive oil
|
|
- 2 onions (finely sliced)
|
|
- 2 garlic cloves (crushed)
|
|
- 2 tsp [garam masala](/garam-masala)
|
|
- 2 tsp turmeric
|
|
- 2 tsp ground coriander
|
|
- 400 ml can chopped tomatoes
|
|
- 400 ml can coconut milk
|
|
- rice
|
|
|
|
### Optional extras
|
|
- carrots
|
|
- red peppers (capsicums)
|
|
- paneer
|
|
|
|
## Directions
|
|
|
|
1. Heat the oven to approximately 200 °C (392 °F).
|
|
2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
|
|
3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
|
|
4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
|
|
5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
|
|
- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
|
|
7. Cover and simmer for ~15-20 minutes.
|
|
8. Boil 2 serves of rice
|
|
9. Remove the lid and cook for a further 5 minutes, or until reduced.
|
|
- A nice optional addition at this point is paneer.
|
|
10. Serve with the rice
|