Quick Vegetable Curry
This aromatic aubergine curry is a celebration of flavors and textures. Tender slices of aubergine are simmered in a fragrant blend of onions, garlic, ginger, and an array of spices until they become meltingly soft. The addition of tomatoes adds a burst of freshness, while a finishing touch of natural yoghurt and crème fraîche brings a creamy balance to the dish. Garnished with fresh coriander and mint, this dish is a feast for the senses.
— Constant Cookbook
Ingredients
- 2 large aubergines
- salt
- good glug groundnut oil
- 2 onions
- 3 large, juicy garlic
- finger-length piece fresh root ginger
- 6-8 cardamom
- 1-2 good pinches dried chilli
- 1-2 tsp ground turmeric
- 1-2 tsp cumin
- 6-8 tomatoes
- and freshly ground saltblack pepper
- few good dollops natural yoghurt
- dollop crème fraîche
- small handful fresh coriander
- small handful fresh mint
Instructions
- Place the aubergine slices into a colander set over a bowl. Sprinkle with salt and leave for 30 minutes to draw out the moisture from the aubergine.
- Meanwhile, to a large pan over a high heat add the groundnut oil with the onions, garlic and ginger. Cover with a lid, lower the heat and cook for 20 minutes or so, until the onions have softened.
- Crush the cardamom pods, extract the black seeds and lightly crush them in a mortar with a pestle. Add them to the same pan, along with the chilli flakes, turmeric and cumin seeds, and stir to lightly toast the spices (discard the empty cardamom pods). Add the chopped tomatoes to the pan, pour in enough water to cover the vegetables, and season well with salt and freshly ground black pepper. Bring to a simmer, then cover and leave to cook while you cook the aubergine.
- Rinse the salt off the aubergine and brown the pieces lightly on a hot griddle, working in batches if necessary. Add the griddled aubergine slices to the pan with the onions, tomatoes and spices, cover and simmer until the aubergine is very soft, about 25 minutes. Taste the curry, turn off the heat then adjust the spice-level by adding natural yoghurt and crème fraîche, to taste. Sprinkle over the chopped coriander and mint and serve.
Cook Time
1H
Prep Time
PT1H
Yield
Serves 2
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