Chetna Makan's Aubergine Coconut Curry - Prima

Nassima Rothacker

As long as it is fully cooked, aubergine tastes amazing. This aubergine curry is quick to put together, so is perfect for serving midweek, and it showcases the delicious flavour of aubergine using nothing more than some basic spices and a can of coconut milk. You can’t go wrong! Serve it with chapatti or rice.

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Makes: 4 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 35 mins

Total Time: 0 hours 45 mins

1 tbsp.

sunflower oil

1 tsp.

brown mustard seeds

2

red onions, thinly sliced

1

red chilli, thinly sliced

1cm (½ inch) piece of fresh root ginger, peeled and julienned

1

large potato, cut into thin wedges

1

aubergine, cut into thin wedges

1/2 tsp.

salt

1 tsp.

garam masala

1/2 tsp.

chilli powder

1/2 tsp.

chilli powder

400 ml

can coconut milk

1. Heat the oil in a saucepan over medium–low heat.
2. When the oil is hot, stir in the mustard seeds. After 1–2 minutes, when they begin to sizzle, add the onions and chilli and cook for 7–8 minutes or until the onions begin to turn golden. Add the julienned ginger and cook for 1 minute.
3. Stir the potato, aubergine, salt and remaining spices into the saucepan, then increase the heat to medium and cook for a couple of minutes, ensuring the mixture is well combined.
4. Pour the coconut milk into the saucepan, then cover the pan with a lid, reduce the heat to low and simmer gently for 15–20 minutes or until the aubergine and potato are fully cooked. Serve immediately.

Chetna’s Healthy Indian by Chetna Makan is published by Mitchell Beazley, £20. Photography by Nassima Rothacker.

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https://www.prima.co.uk/all-recipes/healthy-recipes/a26391166/chetna-makan-aubergine-curry/ 2019-02-18 17:22:00Z