West Indian Spiced Aubergine Curry Recipes

WEST INDIAN SPICED AUBERGINE CURRY

West Indian spiced aubergine curry image

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Provided by GF member Kish Gandhi

Time 45m

Number Of Ingredients 12

Ingredients

1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 large aubergine
2 tbsp tomato purée
½ green chilli , finely chopped
1cm piece ginger , peeled and finely chopped
2 tsp caster sugar
½-1 tbsp rapeseed oil
3 spring onions , chopped
½ bunch of coriander , shredded
cooked rice , natural yogurt, roti and lime wedges, to serve

Steps:

Mix the dry spices and 1 tsp salt together in a bowl and set aside.
Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 2.5 milligram of sodium

WEST INDIAN SPICY BEEF CURRY

West Indian Spicy Beef Curry image

From Food and Drink Magazine Autumn 2006. An unusual curry for the curry aficionado. West Indian Curry is slightly different-the mix of spices is a little sweeter with more cinnamon, anise and turmeric in it and there is no chili. You can add the lethally hot Scotch bonnet chilies into this or use hot sauce to spike it up afterwards. You can purchase West Indian curry powder, if desired. You can also turn this into an Indian curry by using Indian curry powder or paste. This is an interesting method to make this dish. You actually just reheat the meat in the curry mixture when needed, making it perfect for elegant entertaining. West Indian sweet potato is called boniato and it is drier than our sweet potatoes. If it is not available, use sweet potato.

Provided by mell_2

Categories Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons coriander seeds
1 1/2 teaspoons anise or 1 1/2 teaspoons fennel seeds
1/2 teaspoon black mustard seeds (optional)
1/2 teaspoon cumin seed
1/2 teaspoon jamaican allspice
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
2 lbs beef sirloin (5-cm) or 2 lbs tenderloin, cut into 2-inch (5-cm)
salt
1 cup chopped onion
1/2 red pepper, diced
1/2 yellow pepper, diced
1 small white west indian sweet potato, peeled, cut into 1-inch (2.5-cm)
1 cup chopped tomatoes, fresh or 1 cup canned tomato
2 cups beef stock or 2 cups chicken stock
2 tablespoons lime juice
1/4 cup chopped fresh coriander

Steps:

Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
Heat oil in a sauté pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Sauté until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice.
When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.

Nutrition Facts : Calories 442, Fat 29.8, SaturatedFat 10.5, Cholesterol 101.3, Sodium 357.4, Carbohydrate 12.1, Fiber 2.8, Sugar 3.4, Protein 31.2

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