Creamy Aubergine Curry Recipes

Steps:

• Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
• Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.

Steps:

• Heat oven at 250°C.
• Cut aubergines and/or courgettes into rounds.
• Mix 2 TB of oil, salt and 2 garlic cloves in a small bowl.
• Place aubergine/zucchini slices on baking sheet, sprinkle or brush with oil-garlic mixture, turn over and repeat sprinkling (you can adjust the amount of oil according to your preferences, the more oil, the better e.g. crispier the aubergines :)).
• Place in oven (about 15 minute or until browned, courgettes usually take longer).
• While the aubergines are in the oven:.
• Mix all spices in a bowl.
• Toast nuts in a non stick pan until medium brown and fragrant. Put on a plate, bowl, -- to cool.
• Heat oil in the non stick pan, add onion(s) and let fry until translucent.
• Add spice mixture and, if using, the grated ginger. Let fry for about 30 seconds.
• Add coconut milk and stir.
• Add Hot Curry Paste, dissolve.
• "Recover" aubergine slices from oven and transfer to pan. Stir carefully as not to break up the slices.
• Sprinkle with toasted nuts.
• Enjoy!

Steps:

• Cut the unpeeled eggplant into 3/4"-1" cubes.
• Trim the ends off the unpeeled zucchini and slice.
• Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
• Stir in the spices and cook for 30 seconds.
• Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
• Add the chickpeas to the pan and cook a further 5 minutes.
• Stir in the mint and cream and gently reheat.
• Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
• Serve with plain or pilau rice, or parathas if preferred.