RECIPE
SERVES 2
Chetna Makan
INGREDIENTS
• 2 tbsp sunflower oil
• 2 medium onions , roughly chopped
• 2½ cm piece of ginger , roughly chopped
• 1 red chilli , roughly chopped
• 2 tbsp curry powder
• 400ml coconut milk
• ½ tsp honey
• 1 tsp light soy sauce
• 1 large aubergine , cut into 2½ cm pieces
Aubergine Coconut Curry
1 Cook the base : Heat the oil in a frying pan and add the onions , ginger , and chilli . Cook over low-medium heat for 5 – 6 minutes until the onions are softened . Add ½ tsp salt , the curry powder , and coconut milk . Let the mixture cool for 5 minutes , then transfer to a blender and blend until smooth . 2 Finish the curry : Pour the purée back into the pan , add the honey and soy sauce , and bring to a boil . Lower the heat , add the aubergine pieces , cover , and cook over low heat for 10 minutes , or until the aubergine is soft and cooked through . 3 Serve : Sprinkle with coriander and serve with hot rice .
AS SEEN ON Good Food Kitchen
A simple , coconutty vegetarian curry flavoured with ginger , chilli , and curry powder . Finish with a sprinkling of fresh coriander .
TO SERVE
• Handful of coriander leaves , roughly chopped
• Cooked rice
34 goodfoodshow . com