Recipe

Light Eggplant (aubergine) And Tomato Curry Recipe

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Ingredients

Directions

Step #1 Pour the oil in a shallow pan & heat.
Step #2 Halve the eggplants & cook in the oil until they they colour & soften slightly.
Step #3 Remove & drain on paper towel.
Step #4 Add the onions & let cook over a low heat until golden & translucent.
Step #5 Next make the spice paste by crushing the garlic with a little sea salt, mustard seed, the black seeds from the cardamom, turmeric & cumin.
Step #6 Keep going until you have a thick paste.
Step #7 Stir the paste into the onions & cook for a few more mins.
Step #8 Quarter the tomatoes & add them to the mixture.
Step #9 Pour in the stock & bring to a boil, then turn the heat down so the dish is simmering & leave to bubble until the eggplant is tender.
Step #10 Stir in the coriander leaves & serve.
Enjoy the Light Eggplant (Aubergine) & Tomato Curry recipe

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