Ref: 275
Heading: Mains
Cuisine: Indian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
600 g
Aubergines, cut int chunks
Coating
2 Garlic clove pureed or finely grated
1 tsp
Cumin ground
3 tbsp
Ghee melted or veg oil
1/2 tsp
Salt
1/2 tsp
White pepper
Sauce
400 ml
Tomato passata
400 ml
Coconut milk
2 Red onion finely sliced
3 Garlic clove pureed or finely grated
2 Green chilli de-seeded & sliced (optional)
1 tsp
Garam masala
1 Coriander ground
1 tsp
Red chilli powder
1 tsp
Turmeric ground
15 g
Fresh coriander chopped
1 tsp
Sugar
2 tbsp
Ghee melted or veg oil
Method
Step 1
Pre-heat oven to 200'c, mix coating in a large bowl & add aubergine chunks & coat, place on a baking sheet & bake for 20 to 30 mins until nut brown & set aside.
Step 2
Heat a wok (best) or a frying pan, add oil/ghee & onion & fry & stir until coloured, add garlic & chilli if used, fry for another 1 mins, add chilli powder, garam masala, coriander powder, sugar & turmeric powder, give mixture a quick stir then add passata & coconut milk, cook on a low heat for 15 to 20 mins, add fresh coriander & stir in at the end, if the sauce gets dry add water to a nice thick sauce.
Step 3
When sauce is done add baked aubergine chunks, fold in & warm through, serve.
Suggestion & Tips
You could use normal potato but will need to cook longer. Serve with rice & or Indian flat breads like naan. Onion bhaji would be good etc. If you use veg oil for frying then this would be suitable for vegans.