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Aubergines with curry leaf
Serves Starters and mains
Ingredients
- 2tbsp oil
- 30 curry leaves
- 2 large aubergines, thickly sliced, or 8-10 baby aubergines
- 1tbsp mustard seeds
- 1 onion, thickly sliced
- 5cm piece ginger, peeled and grated
- 5 garlic cloves, crushed or grated
- 1 green chilli, very finely chopped
- 1⁄4tsp ground turmeric
- 1⁄4tsp ground cinnamon
- 1 x 400ml can coconut milk
- 150g cooked chickpeas (optional)
- handful wilting greens, such as baby chard or spinach (optional)
- 1 lime, cut into wedges
Coriander and mint chutney
- 1 large bunch coriander, roughly chopped
- 1 small bunch mint, leavesonly, roughly chopped
- 50g cashew nuts, lightly toasted juice 1 lime (or half a lemon)
- 1tbsp jaggery or light soft brown sugar
- pinch ground turmeric
- 1-2 green chillies (optional), deseeded if you like
- 1tsp salt
- 1 x 450g-capacity jar, sterilised
Curry leaf and coconut quinoa
- 200g quinoa, rinsed thoroughly
- 400ml water or stock
- 1tbsp olive oil
- 100ml coconut cream
- 2tbsp oil, for frying
- 1⁄2tsp mustard seeds
- 20 well-washed curry leaves coriander leaves or fenugreek microleaves, to garnish
Method
In a large casserole dish over a medium heat, warm through the oil and add the curry leaves. When they start to crackle and brown, remove them with a slotted spoon and set aside. Add the aubergines and quickly brown on all sides, then remove and set aside (you may need to do this in batches).
Add the mustard seeds and, when they start to pop, add the onion. Cook over a medium heat for around 8-10 minutes, until the onion has started to soften, then add the ginger, garlic, chilli and spices. Return the curry leaves to the casserole and season with salt and plenty of pepper. Cook until everything is well combined and quite dry looking, then return the aubergine to the casserole. Pour over the coconut milk and add the chickpeas, if using. Bring to the boil, then reduce the heat, cover and simmer until the aubergines are just tender – you don’t want them to collapse. This will take up to 20 minutes. Wilt in the greens if using, then serve with the lime wedges, coriander and mint chutney and curry leaf and coconut quinoa, if you like.
Coriander and mint chutney
MAKES 1 X 450G JAR
Roughly chop the coriander and the mint and put in a food processor or blender with all the remaining ingredients.
Pulse, pushing down until all the leaves are well combined with everything else, then start drizzling in 75-100ml water until you have a smooth, slightly runny, very bright green paste. Taste and adjust as necessary – you might want more salt, sugar, chilli or citrus.
Store in a jar, chilled, for up to a week, or freeze in ice-cube trays. A cube or two is an excellent way to freshen up any soup.
Curry leaf and coconut quinoa
SERVES 4-6
Heat the olive oil in a saucepan and add the quinoa. Toast until it is quite dry and has started to smell nutty, then season with salt and pour over 400ml water or stock and the coconut cream. Bring to the boil, then turn down the heat and cover. Simmer for 15 minutes, then remove from the heat and leave to stand for 5 minutes.
Meanwhile, make the temper. Heat 2tbsp of oil in a frying pan and add the mustard seeds and curry leaves. The curry leaves will crackle – when they are looking crisp and glossy and the mustard seeds are popping, remove from the pan. Pour over the quinoa and garnish with a few coriander leaves or some fenugreek microleaves.
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