Goan Aubergine Curry
367kcal per serving
There was a copy of Healthy Food magazine in the Wimbledon Half Marathon race pack. I have never read or used food magazines; not even the freebie ones the supermarkets dish out. I had a quick flick through on the way home after the race, and immediately about 10 recipes jumped out at me. This curry was absolutely amazing and one I will without a doubt be making again. I also fully intend to buy this magazine next month. What a gem!
4 tbs vegetable oil
2 cinnamon sticks
4 bay leaves
2 onions, finally chopped
6 regular tomatoes, chopped
400g sweet potato, peeled and cut into bite-sized pieces
2 small aubergines, chopped into bite-sized pieces
80g desiccated coconut
600ml vegetable stock
220g green bean, halved
160g frozen peas, thawed
Large handful of coriander, finely chopped to garnish
For the spice paste
4 garlic cloves, finely chopped
4tsp finely chopped fresh ginger
2 green chillis, finely chopped
4tsp ground coriander
4tsp ground cumin
2tsp ground tumeric
To make the spice paste, mix all the ingredients with 4tbs water and pound in a pestle and mortar.
Heat the oil, and fry the cinnamon sticks and bay leaves for 1 minute. Add the onion, and cook for about 8 minutes until golden brown. Add the paste (add more oil if you need to) and fry for 5 minutes. Add the tomatoes, followed by sweet potatoes and aubergine. Add the coconut then pour in the stock, cover and cook for 25 minutes or until the vegetables are tender. Add the green beans for the final 10 minutes of cooking.
Add the peas, and add a little extra water to your curry if necessary. Ensure it is hot through, and remove the bay leaves and the cinnamon sticks. Season as required with salt and pepper, serve scattered with the coriander.