Aubergine curry
This is a curry that woke me up at night as I finally figured out the missing ingredient – dark chocolate! It lacked a little something and this gave it that additional depth I was yearning for. Enjoy as the aubergine season draws to a close and don’t be tempted to swap the fresh tomatoes for tinned as this is all about showcasing these seasonal stars. Serve with my sweet-and-sour coleslaw, specifically crafted for those who are not fans of mayonnaise (I am one of those people – I’m sorry, I just can’t) and, of course, roti – a staple in my home and, in my dream world, all homes. It’s perfect for mopping up any curry juices.
Serves 4, generously
Ingredients:
aubergines 3, washed, halved and cut into large chunks – approximately 2-3cm thick
garam masala 4 tsp
ground coriander 2 tsp
turmeric 2 tsp
dried chilli flakes 2 tsp
sunflower or rapeseed oil to fry
yellow mustard seeds 1 tbsp
ginger 40g, peeled and finely chopped
limes 1½, zested
onions 2 medium, finely chopped
coconut milk 1 good quality tin
tomatoes 6 medium, washed and quartered
70% dark chocolate 30g
chickpeas 1 tin, drained and rinsed
Method:
Salt the aubergines and leave for half an hour. In the meantime, toast the spices until fragrant – this shouldn’t take more than a minute or so, so be careful not to burn them.
Heat 1 tablespoon of oil in a heavy-bottomed pan, add the mustard seeds and fry for 1 minute, add the ginger and lime zest and fry for a minute or two more, or until the mustard seeds start to pop. Stir in the onions and cook until softened, adding a little extra oil if necessary.
Add the toasted spices and a spoonful of the thick coconut milk from the top of the can and fry for 1 minute. Add the remaining coconut milk, tomatoes, dark chocolate and a can of water – I use this as an opportunity to get out any remnants of coconut milk. Season, then simmer for 30-40 minutes.
In a large frying pan, heat around 1cm of oil over a medium-to-high heat. Pat the aubergines dry, ready to fry.
Fry the aubergines in batches and place on a wire rack over a tray to drain any excess oil.
Once all the aubergines are cooked, add them to the other pan after it’s simmered for 40 minutes as you’ll want to make sure the tomatoes are breaking down. Add in the chickpeas. Cook for another 15-20 minutes, so the aubergines can absorb the flavours without breaking apart. Serve with roti and coleslaw (see next recipes).