Aubergine and mushroom curry
Created by Behemoth, Wednesday, 21 June 2006
Description
Very easy to make and very interesting flavours. It's a variation on a Nigel Slater recipe.
Ingredients
At a glance
Cuisine
Preparation Time
Cooking Time
Budget
Course
Serves
4
- Curry Paste
- veg oil or groundnut oil
- 4 shallots or one mediuum onion
- 2 red chillis
- 3 lemon grass stalks (optional)
- 3 or 4 cloves of garlic
- Table spoon of nuoc nam or thai fish sauce
- The rest...
- 1lb of mushrooms halved or quartered depending on how big.
- 1 aubergine cut into inch chunks or 4 baby aubergines quartered.
- Tin of tomatoes
- 350ml veg stock
- 200ml coconut milk
- handfull of fresh coriander
Method/steps
- Take all the paste ingredient and chop very finely or blitz in a food processor. Gently fry the paste in the oil for a few mins.
- Add the mushrooms and allow them to soften and sweat down. Add more oil if needed.
- Add the aubergine, tomatoes and veg stock and allow to simmer for 10 to 15 mins.
- Add the coconut milk and simmer for another 5 to 10 mins.
- Add the chopped coriander, remove from heat and serve with basmati
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