Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…For the last few months, I have been publishing a chicken recipe on a Tuesday… we like chicken plus chicken is such a very versatile protein it has little fat(unless we add it)…a healthy alternative to red meat… low in saturated fat, contains higher amounts of omega-6 fatty acids than other animal meats, is high in protein, essential vitamins and minerals such as B6, B12, iron, zinc, and copper…It is also quick and easy to cook…
However…not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet…plus many of my readers and friends are either vegetarian or vegan and I respect other people’s views and observances of their chosen diet…
Also, I promised the lovely Trish who writes under the pen name of Alex Craigie that I would come up with some vegetable-based dishes for her…Hence I have decided that every other week there will be a vegetable-based dish all tried and tested in my kitchen…I hope you enjoy Trish and please let me know if you have any foods you don’t like or avoid.
As I always do when I am testing a recipe I make a half portion with this I didn’t reduce the spice as I like spicy if the full recipe is made I think it will be pleasantly tasting but not overly hot…but everyone’s chilli tolerance varies and mine is quite high…lol
Cooks Note: Modern varieties of aubergine(Eggplant) no longer require salting before use…
Aubergine and Potato Curry…Serves 5/ 6 portions… Cooking time 1 hour.
- 5 tbsp vegetable oil
- 3 Aubergines(about 600 gm) cut into 2-3cm thick wedges
- 1 Red Onion finely chopped.
- 1 tsp cumin seeds
- 8 cloves of garlic, grated
- 2 Green Chillies…deseeded if that’s your preference and finely sliced.
- 30 gm fresh Ginger, grated
- 1 tsp mild chilli powder
- 1 tsp ground coriander.
- 1/2 tsp ground turmeric
- 600 gm white potatoes peeled and cut into 2 cm chunks
- 400 gm chopped tomatoes
- 1 tsp garam masala powder
- A handful of coriander stems finely chopped leaves roughly chopped
- 1 lemon/lime half juiced the rest cut into wedges to serve
- Rice or naan bread plus natural yoghurt to serve.
Heat 4 tbsps of the oil in a large, wide pan over high heat then add the aubergines and cook for 10-12 minutes.
Stirring often until softened and well browned do not worry if they catch the pan a little…Once cooked set to one side in a bowl.
Using the same pan add the remaining tbsp of oil over medium heat add the onions and the cumin seeds and cook for 4-5 mins until the onions have softened and are golden then add the garlic, chillies, and ginger and fry for 2 mins then stir in the chilli powder, ground coriander and turmeric cook for a further 1 minute then stir in the potato chunks, the tomatoes plus 400 ml of water.
Return the aubergines to the pan cover the pan and bring to a simmer over medium heat for 15 minutes, carefully stirring occasionally being careful not to break up the aubergines then uncover and cook for a further 15-20 mins until the sauce has thickened and the potatoes are tender if it is too thick add a splash of water…
Stir through the lemon/lime juice, garam masala powder and chopped coriander, taste and season if required I just added a little salt.
Serve with lime/lemon wedges, natural yoghurt and rice or naan bread…
I was pleasantly surprised by how tasty and filling this dish was, Aston actually really liked it too which did surprise me as generally, he is reluctant to try anything when meat is not an accompaniment…I will definitely be making this again…I served mine with mango chutney as well which added another flavour profile…
My half portion of this recipe served me with rice and mango chutney for 3 meals it was ample…and so delicious I was happy to eat the same meal on consecutive days…
I hope you enjoy Trish please let me know…next time my vegetable dish is a lovely easy breakfast/brunch dish and no bacon in sight…sorry guys…