Vegetable Curry Nigel Slater Recipes

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LIGHT EGGPLANT (AUBERGINE) AND TOMATO CURRY



Light Eggplant (Aubergine) and Tomato Curry image

Nigel Slater pitches this recipe as a "light vegetable curry for a summer's day". The resulting dish will not have a thick sauce but rather a highly flavoured juicy sauce. Serve over rice or as a side dish to meat. For this recipe you ideally want the small, light purple eggplants found in Turkish stores.

Provided by Sackville

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

3 garlic cloves, peeled
8 cardamom pods
1 teaspoon mustard seeds
2 teaspoons turmeric
2 teaspoons cumin seeds
2 small hot red chili peppers
3 tablespoons oil
500 g small eggplants
3 medium onions, peeled and sliced
1 inch ginger
600 g tomatoes
500 ml vegetable stock or 500 ml water
4 tablespoons coriander

Steps:

  • Pour the oil in a shallow pan and heat.
  • Halve the eggplants and cook in the oil until they they colour and soften slightly.
  • Remove and drain on paper towel.
  • Add the onions and let cook over a low heat until golden and translucent.
  • Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
  • Keep going until you have a thick paste.
  • Stir the paste into the onions and cook for a few more minutes.
  • Quarter the tomatoes and add them to the mixture.
  • Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
  • Stir in the coriander leaves and serve.

Nutrition Facts : Calories 204.3, Fat 11.5, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 25.2, Fiber 8, Sugar 11.5, Protein 4.3

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