Tuesday, March 28, 2017

Recipe of the week - Aubergine & Butternut Curry

Lynne made this for Vegetarian friends of ours recently. You may not need all the oil; aubergines do absorb a lot but it does make the dish lush and silky. Frying them first starts them cooking and prevents them becoming slimy. Lynne used coconut oil, you could use Ghee. You can adjust the chilli to your own taste. We used a Durban masala
2 medium aubergines - 1 T salt – 5 to 6 T oil – 1 large onion, finely chopped - 2 cloves garlic, thinly sliced - 1 T grated fresh ginger - 2 t curry masala - 1 cup of butternut, cut into 2.5 cm cubes - 1 red chilli, deseeded and sliced – 700 g fresh tomatoes, finely chopped or 700g tomato passata – 200 ml water - 1 t sugar – salt and freshly ground black pepper
Cut the aubergine into cubes of about 3 cm. Cover them with the salt and put into a colander and allow to drain for 20 minutes. Wash off the salt and dry with kitchen paper. Fry the onion in a little of the oil till transparent then add the garlic till soft and then add the ginger with the curry masala. Fry briefly then add the aubergine and the rest of the oil and fry until it is beginning to take on some colour. Stir in the butternut, chilli and then add the tomatoes and sugar and the water. Simmer until the aubergine and butternut are getting soft and unctuous but not falling apart. Season to taste; if the tomatoes are acidic, you may need to add a little more sugar. Just before serving with Basmati rice, sprinkle with garam masala

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© John & Lynne Ford, Adamastor & Bacchus 2017
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