Aubergine Curry – From Scratch

I think if you’re going to the trouble of making your own curry paste, the least you can do is make double the amount you need! The curry paste ingredients listed below makes more than enough for this curry – only half the paste will be needed. You can then freeze whats left for another time and just defrost it before you need it.

You’ll need a food processor – I used the Kenwood mini chopper which is just about big enough for all these ingredients but use what you have. Alternatively you could use a pestle and mortar, but you’d need super strong muscles and a good 30 minutes to make the paste this way.

This recipe serves 4 giant portions – enjoy!

Curry Paste Ingredients:-

  • 1 large onion, finely chopped
  • 6 garlic gloves, roughly chopped
  • 6 medium hot red chillies, roughly chopped
  • 2 thumb sized pieces of ginger, peeled and roughly chopped
  • 2 lemongrass stalks, finely sliced
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • Enough water to bring mixture to a paste – around 3 tablespoons

Curry ingredients:-

  • 2 large aubergines, cut into 1-2cm cubes
  • 400ml tinned chopped tomatoes
  • 400ml tin of coconut milk
  • Pack of green beans
  • 6 tablespoons of coconut or olive oil
  • Sea salt and pepper to taste
  • Cooked brown rice to serve

Method:-

  1. Place all the curry paste ingredients into a food processor and blend to a coarse paste, stopping and starting to scrape down the sides of the food processor to make sure all the ingredients are well combined.
  2. Heat 5 tablespoons of the oil in a large non-stick pan and sauté the aubergines over a medium heat until lightly browned. This will take around 10-15 minutes and will need stirring throughout.
  3. Add the remaining tablespoon of oil and half off the pre-prepared curry paste mixture to the pan and continue to cook over a medium heat, stirring constantly for around 5 minutes until the aubergines are well covered in the curry paste and your kitchen starts to fill up with the aroma of the curry. Mmmmmnn!
  4. Add the tinned tomatoes and coconut milk, stir well, cover with a lid and then reduce the heat to a simmer, cooking for a further 15 minutes.
  5. Add the green beans and stir well. Cover again and simmer for a further 10-15 minutes until the beans are cooked through.
  6. Season the curry well with salt and pepper and serve with cooked brown rice.

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