Some friends and I recently started a recipe exchange to help break down the monotony of lockdown. One of the ones that caught my eye was an aubergine curry with plenty of potential but not enough flavour. This is my version of this recipe, I’ve developed it to build the flavours. Now it’s an intensely flavourful curry that’s incredibly easy to make and perfect for midweek.
Enjoy!
- Makes: Serves 4-6
Ingredients
- 600g Aubergine, roughly diced
- 1/2 Butternut Squash, peeled & roughly chopped
- 2 Onions, finely diced
- 4 Garlic Cloves, minced
- 2 tsp Garam Masala
- 1 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Crushed Chillies
- 1 tsp Paprika
- 1 tsp Tumeric
- 1/2 Tbsp Fenugreek Leaves
- 400g tin of Chopped Tomatoes
- 400ml Coconut Milk
- 150g Fresh Spinach
- Sugar, to taste
- 1/4 Cup Coriander, chopped
- Salt & Pepper to taste
- OIl, for cooking
Directions
Preheat the oven to 200 degrees (180 Fan/400 F). Toss the chopped aubergine and squash in 2 Tbsp of oil and season well before placing into a roasting tin. Roast in the oven for 30 minutes, the squash should be softened and the aubergines should start to caramelise around the edges.
Place the whole spices into a mortar and pestle and pound until they’re lightly broken – if you don’t have a mortar and pestle then they’ll smash easily under a frying pan too. Put a heavy bottomed pan on a medium heat with a touch of oil. Add in the whole spices and fry off for a few moment, until the spices have darkened. Toss the chopped onions into the pan and cook gently, stirring occasionally, until softened. Add the rest of the spices including the fenugreek leaves along with the garlic and cook until fragrant. Now tip in the tomatoes, coconut milk, and cooked vegetables. Mix gently and bring up to a gentle simmer. Cover and simmer for 30 minutes, before removing the lid and simmering for another 10 minutes to allow the sauce to thicken.
Stir through the coriander and spinach and cook until wilted. Taste and add sugar to taste if needed – the amount needed will vary depending on the tomatoes. Season to taste and serve with your favourite rice.
Notes
A friend of mine likes to add a tin of chickpea to this too. If you’d like to follow her example then I’d suggest adding them with the onions to allow them to colour a little before simmering.
Want to try the original recipe? it’s here – let me know what you think of my version!
Allergy Notes; This is vegan, gluten free, nut free, and soy free – enjoy!
