(Serves 4-6)
Ingredients
1 medium aubergine, about 250 g
2 tbsp vegetable oil or ghee
1 red onion, chopped
1 red pepper, chopped
250 g sweet potatoes or yams, peeled and cut into cubes
1 medium courgette, about 200 g
400 g canned chickpeas, rinsed and drained
400 g canned chopped tomatoes
250 ml unsweetened coconut milk
sea salt, to taste
For the spice paste
1 tbsp cumin seeds
1 tbsp coriander seeds
½ tsp cardamom seeds, about 10 pods
½ tsp fenugreek seeds
5 cm fresh ginger, peeled and grated
4 garlic cloves
1 tsp turmeric
1-2 chillies, de-seeded, or 1 tsp dried chilli flakes
1 tomato, cut into quarters
2 tsp sea salt
1 tsp sugar
To serve
steamed basmati rice
sprigs of coriander
mango chutney
Greek-style yoghurt
Method
1. To make the spice paste, dry-toast the spice seeds in a frying pan, shaking until they pop and turn lightly golden. Transfer to a blender or spice grinder, add the remaining ingredients and six tablespoons of water, and grind to a smooth paste. Set aside.
2. Roast the aubergine directly over a high gas flame until charred and softened, about 15 minutes. Alternatively, roast in a preheated oven at 220 C for about 40 minutes. Let cool, then peel and discard the skin. Don't worry if a few charred bits remain - this will add extra flavour.
3. Heat the oil or ghee in a large, heavy-based saucepan, add the onion and cook until softened. Add the spice paste and stir for two minutes to release the aromas, then add the pepper, sweet potatoes or yams, courgette and chickpeas. Cover and cook, stirring occasionally, for 10 minutes. Add the tomatoes and 250ml
, then bring to the boil and simmer, uncovered, for about 20 minutes.
4. Put the peeled aubergine in a blender, add the coconut milk and pulse to a coarse purée. Add to the pan and bring back to a simmer. Add salt, if necessary. Cook for 10 minutes, then remove from the heat, cover and let stand for at least 30 minutes or preferably overnight.
5. Reheat, then serve with rice, coriander sprigs, yoghurt and mango chutney.
No comments:
Post a Comment