Annie's aubergine curry
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Discover a mouth-watering blend of aromatic spices and tender aubergines that tantalize the taste buds. Savour this nutritious and flavourful vegan curry today.
Ingredients
(Serves 4)
3 medium-sized mashing potatoes (around 200g), such as Red Lincolnshire or Désirée
40g unsalted butter or oil
2 large white onions
4 cloves of garlic, crushed
4cm piece of ginger, peeled, then grated or puréed
2 medium aubergines (around 500g), cut into 1cm cubes
400g tomato passata
1 tablespoon tomato purée
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
¼ teaspoon ground turmeric
1½ teaspoons salt
¾ teaspoon chilli powder
Large bag of spinach (alternative is ½ a head of cauliflower (around 250g), broken into 2cm cubes)
Method
- Peel and chop the potato into equal-size chunks, then boil them for around 10 minutes, or until you can poke them easily all the way through with a knife. Once they have boiled, take them off the heat, drain and then mash. Set to one side.
- Put the butter or oil into a wide-bottomed, lidded frying pan on a medium heat. When hot add the onions and cook for 8 to 10 minutes, until golden. Add the garlic and ginger and give it a good stir.
- After a minute, add the aubergines to the pan and cover. Stir them every now and then to ensure they don’t burn, and add a splash of water if they’re looking dry. Cook until they’re soft – this should take around 10 minutes. Add the passata and tomato purée, and cook for around 5 to 7 minutes until it is a thick mash, rich and dark red.
- Add the cumin, coriander, garam masala and turmeric. Stir and taste, adding the chilli powder if you’d like more heat. Finally, add the mashed potato and spinach / cauliflower. Stir to coat with the sauce and put the lid on, leaving it to cook for around 10 minutes, or until soft. You might need to add another splash of water to loosen the curry from the bottom of the pan.
- Serve with rice or bread of choice.
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