There’s nothing quite like making a curry from scratch, and this simple recipe from BBC Food is a real winner.
A healthy dish full of fresh veggies with a gorgeous selection of herbs and spices, it’ll always impress your family and friends.
Served with fluffy rice, it makes a perfect Saturday night dinner.
Overview:
Prep time: 20 minutes
Cook time: 1 hour 15 mins
Serves: 4 people
Ingredients:
2 aubergines, chopped
3 potatoes, washed & chopped
4 tbsp olive oil
600g tomatoes, halved
8 cloves of garlic, peeled
5cm piece of ginger, peeled & chopped
2 green chillies, chopped
1 tsp cumin seeds
1 tsp chilli powder
1 tsp ground coriander
1 tsp cumin
1/2 tsp turmeric
Coriander, chopped
Salt & pepper, to taste
Instructions:
Preheat the oven to 200℃.
Put the aubergine and potato in a bowl with 2 tablespoons of oil. Season with salt then toss until covered. Put in a roasting tin.
Put the tomatoes in a bowl with 1 tablespoon of oil and some salt. Toss until covered then put in a separate roasting tin.
Put both tins in the oven and roast for 45 minutes, turning halfway through, until the veg is soft and a little charred.
Take the tins out of the oven and leave to cool a little.
Put the roasted tomatoes in a large bowl with the garlic, ginger and chillies. Use a hand blender to make it into a smooth paste.
Heat 1 tablespoon of oil in a large wok. Add the cumin seeds.
Once the seeds ‘dance’ around the pan, add the tomato mixture.
Add the chilli powder, ground coriander, cumin and turmeric, then season with salt.
Bring to a simmer and cook for 15 minutes.
Once it has thickened, add the aubergine and potato, plus 100ml of water.
Cook for a few minutes until the veg has soaked up some of the sauce.
Take the pan off the heat and, if you like, add any more seasoning.
We recommend stirring in some chopped coriander, then serving with rice and sliced chillies.
Storage tips
Once cool, put this curry in an airtight container and keep in the fridge for up to 3 days.
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