Aubergine Curry

A really easy vegetarian dish that works perfectly alongside a few other curries.

Aubergine Curry

Aubergine Curry

Serves 4

3 tbsp olive oil
A large pinch cumin seeds, lightly toasted
A small pinch fennel seeds
A small pinch coriander seeds
1 large pinch dried chilli flakes/chilli powder
1/4 tsp turmeric
2 red onions, sliced
4 garlic cloves, sliced
1 x 400g tin chopped tomatoes
1kg small round aubergines (or 2 large purple aubergines cut into large chunks)
1 bunch coriander, leaves picked

Start by placing a heavy bottomed pan over a medium heat and warming the oil. When it is warm, start to crackle your spices in the oil. Be careful not to get the oil too hot, and as soon you start to get wafts of the fragrance of the spices throw in your onions, a large pinch of salt and finally your sliced garlic. Once you have some heat in the onions turn the heat right down and sweat slowly for 20 minutes. This will give you  depth of flavour and sweetness in your sauce. 

Once the onions are on the verge of collapse, add the tin of tomatoes and leave to simmer away and slightly reduce until it has become thick and rich, about 20 minutes. Add a splash of water if it looks like it may be drying out.

At this point, add your aubergines and a good pinch of salt. Turn the heat down to low, pop on a lid and leave to steam for 10-20 minutes until the aubergines are just soft and cooked through. At this point check your seasoning and adjust if need be (you may like to add a squeeze of lemon at this point, just to cut through the richness) and stir through coriander. Serve with rice or  a wholemeal flatbread.