Mamma Spice's Sri Lankan Aubergine Curry
From Shashi Aggarawal, also known as Mamma Spice, this recipe is a tasty veggie curry, and the spices you need can be found in the World Spice tin.
Serves: 2
Difficulty level: Easy
Preparation time: 10 minutes
Cooking time: 15 minutes
INGREDIENTS
1 large aubergine
1/2 tsp salt
1 tbsp olive oil
2 large onions, sliced
2 green (or red) chillies, finely chopped (if you don't have fresh chillies, a little red chilli powder is absolutely fine as a substitute)
1 garlic clove, finely chopped
2 tsp ginger, finely grated
10-15 curry leaves (optional but really tasty if you have them!)
1/4 tsp turmeric powder
400ml coconut milk
1 tsp Sri Lankan Curry powder (available in the Curry Collection or World Spice Tin)
Fresh coriander sprigs, to serve
1/2 tsp salt
1 tbsp olive oil
2 large onions, sliced
2 green (or red) chillies, finely chopped (if you don't have fresh chillies, a little red chilli powder is absolutely fine as a substitute)
1 garlic clove, finely chopped
2 tsp ginger, finely grated
10-15 curry leaves (optional but really tasty if you have them!)
1/4 tsp turmeric powder
400ml coconut milk
1 tsp Sri Lankan Curry powder (available in the Curry Collection or World Spice Tin)
Fresh coriander sprigs, to serve
METHOD
Get a non stick pan on your hob over a medium heat. Add the olive oil and then gently drop in your curry leaves. Let them sizzle (about 10 seconds), being very careful not to burn. Cooking them this way will allow them will release their beautiful flavour and infuse the oil.
Next, add in your sliced onions, and cook for around 5 minutes.
Then, add in the aubergine pieces, green chillies, garlic, ginger, curry leaves, salt, and turmeric powder. Fry over a medium heat for around 5 minutes, stirring regularly.
Pour in the coconut milk and your Sri Lankan Curry Powder and heat through Once everything is bubbling, turn down the heat to a simmer, cover, and let your sauce cook for a further 5 minutes until it's thickened and gorgeously combined.
Serve with rice, chapati, roti or nan, a few coriander leaves and a quick squeeze of lemon.
Cut the aubergine into large chunks and wash in cold water.
Get a non stick pan on your hob over a medium heat. Add the olive oil and then gently drop in your curry leaves. Let them sizzle (about 10 seconds), being very careful not to burn. Cooking them this way will allow them will release their beautiful flavour and infuse the oil.
Next, add in your sliced onions, and cook for around 5 minutes.
Then, add in the aubergine pieces, green chillies, garlic, ginger, curry leaves, salt, and turmeric powder. Fry over a medium heat for around 5 minutes, stirring regularly.
Pour in the coconut milk and your Sri Lankan Curry Powder and heat through Once everything is bubbling, turn down the heat to a simmer, cover, and let your sauce cook for a further 5 minutes until it's thickened and gorgeously combined.
Serve with rice, chapati, roti or nan, a few coriander leaves and a quick squeeze of lemon.