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diff --git a/content/potato-and-eggplant-curry.md b/content/potato-and-eggplant-curry.md deleted file mode 100644 index dc54346..0000000 --- a/content/potato-and-eggplant-curry.md +++ /dev/null @@ -1,41 +0,0 @@ ---- -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 |