Aubergine curry

Updated at: Mon, 25 Mar 2024 21:15:30 GMT

Step 1

Prep

Step 2

Serving size

Step 3

Preheat the oven to 220C. Add the aubergine, ½ tsp of the turmeric, all the vegetable oil and ½ teaspoon salt to a large, parchment-lined baking tray and toss to combine. Roast for 35 minutes, tossing halfway through, until softened and golden. Set aside until needed.

Step 4

1. Add the tomatoes, a tablespoon of the coconut oil, 10 curry leaves and ¼ teaspoon salt to a small baking tray and toss roughly to combine. Place them in the oven in a rack below the aubergines and roast for 20 minutes until nicely coloured and the tomatoes have burst. Set aside.

Step 5

2. Meanwhile, prepare the base of the curry. Heat 1 tablespoon of the coconut oil in a large saute pan over a medium heat. Once hot, add the mustard seeds and dried chilli and cook for about 30 seconds or until the seeds start to pop. Add 25 curry leaves (about 2 1/2 stems) and cook, stirring occasionally, until they darken and become translucent. Next add the onions and cook to soften, stirring occasionally, about 3 minutes. Add 2 tbsp coconut milk to keep the mixture from drying out. Stir in the ginger and green chilli, and cook until fragrant, about 2 minutes, then add the garlic and cook for a minute more. Stir in the remaining ½ teaspoon of turmeric all the garam masala and ground coriander and cook, stirring all the while, for 30 seconds, until fragrant. Pour in the coconut milk, 1 1/2 teaspoons of salt and a good grind of black pepper, turn the heat up to medium-high, bring to a simmer and cook for 6 minutes until reduced by a quarter (or slightly thickened). Remove from the heat and gently stir in the roasted aubergine.

Step 6

3. Lastly, make your tempered oil. Add the remaining 1 teaspoon of coconut oil to a small frying over a medium heat. Once hot, add the remaining curry leaves (about 15 leaves) and cook for about a minute, stirring occasionally, until they darken and become translucent. Remove from the heat and set aside.

Step 7

4. To serve, stir the fresh coriander and lime juice into the curry and transfer to a large shallow bowl. Alternatively, serve it straight from the pan. Spoon over the tomatoes and any juices released then finish with the tempered curry leaf oil.

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