aubergine, tomato and chilli curry
How to make aubergine, tomato and chilli curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 large aubergines
100 ml (3½ fl oz) vegetable oil
2 onions, very thinly sliced
6 garlic cloves, finely chopped
3 teaspoons peeled and grated finely chopped fresh root ginger
2 red chillies, deseeded and thinly sliced
200 g (7 oz) canned chopped tomatoes
6 kaffir lime leaves
1 tablespoon ketjap manis (thick soy sauce)
2 tablespoons dark soy sauce
1 teaspoon soft light brown sugar
juice of 1 lime
small handful of chopped fresh coriander leaves
2 tablespoons chopped roasted peanuts
steamed noodles or rice, to serve
Method:
Cut the aubergines into finger-thick batons. Reserve 1 tablespoon of the oil, then heat the remaining oil in a large frying pan, add the aubergines and fry over a medium heat, stirring occasionally, for 5–6 minutes or until lightly browned. Remove with a slotted spoon and drain on kitchen paper.
Heat the reserved oil in the pan, add the onions and garlic and cook over a medium heat, stirring occasionally, for 6–7 minutes until softened and lightly browned.
Add the ginger, red chillies, tomatoes and lime leaves and cook for 2–3 minutes, stirring frequently. Return the aubergines to the pan with a splash of water and simmer gently for 2–3 minutes.
Remove from the heat and stir in the kecap manis, soy sauce, sugar, lime juice and chopped coriander.
Spoon into warm bowls, sprinkle over the chopped peanuts and serve with steamed noodles or rice.
For aubergine, tomato & chilli salad, drain 400 g (13 oz) chargrilled aubergines in olive oil from a jar, reserving the oil, and put the aubergines in a salad bowl with 8 sliced plum tomatoes and a handful of rocket leaves.
Mix 6 tablespoons of the reserved oil, the juice of 2 lemons and 1 teaspoon chilli paste in a bowl, then season. Pour the dressing over the salad, toss to mix well and serve with crusty bread. Total cooking time 10 minutes.
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| aubergine, tomato and chilli curry |
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