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diff --git a/content/potato-and-eggplant-curry.md b/content/potato-and-eggplant-curry.md new file mode 100644 index 0000000..dc54346 --- /dev/null +++ b/content/potato-and-eggplant-curry.md @@ -0,0 +1,41 @@ +--- +title: "Potato and Eggplant (Aubergine) Curry" +date: 2021-03-11 +tags: ['indian', 'curry', 'potato', 'fasting'] +author: luke-chadwick +--- + +A simple and tasty curry that is easy to customise. + +## Ingredients + +- 1 large eggplant (aubergine) +- 2 medium potatoes +- 3 tbsp olive oil +- 2 onions (finely sliced) +- 2 garlic cloves (crushed) +- 2 tsp [garam masala](/garam-masala) +- 2 tsp turmeric +- 2 tsp ground coriander +- 400 ml can chopped tomatoes +- 400 ml can coconut milk +- rice + +### Optional extras +- carrots +- red peppers (capsicums) +- paneer + +## Directions + +1. Heat the oven to approximately 200 °C (392 °F). +2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes. +3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes). +4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two. +5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato. + - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums). +7. Cover and simmer for ~15-20 minutes. +8. Boil 2 serves of rice +9. Remove the lid and cook for a further 5 minutes, or until reduced. + - A nice optional addition at this point is paneer. +10. Serve with the rice |