diff options
Diffstat (limited to 'src/potato-and-eggplant-curry.md')
| -rw-r--r-- | src/potato-and-eggplant-curry.md | 6 |
1 files changed, 3 insertions, 3 deletions
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md index 58f3db2..57d01fb 100644 --- a/src/potato-and-eggplant-curry.md +++ b/src/potato-and-eggplant-curry.md @@ -23,13 +23,13 @@ A simple and tasty curry that is easy to customise. ## Directions -1. Heat the oven to approximately 200 °C (392 °F). +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 tomatos 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. +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. @@ -39,4 +39,4 @@ A simple and tasty curry that is easy to customise. - Luke Chadwick - [website](https://lukechadwick.com) -;tags: indian curry potato +;tags: indian curry potato strict-fast |