Goan aubergine curry with coconut and tamarind

Goan aubergine curry with coconut and tamarind

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

A tangy, mildly spiced curry with ginger and coconut. This dish is traditionally made with fish or seafood; either will complement our colourful vegetable version.

For the paste

Ingredients

Quantity Ingredient
2 garlic cloves, finely chopped
2 teaspoons finely chopped root ginger
1 green chilli, finely chopped
4 black peppercorns
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon fennel seeds
1 teaspoon ground turmeric

For the vegetables

Quantity Ingredient
2 tablespoons vegetable oil, plus more if needed
1 cinnamon stick
2 bay leaves
1 medium onion, finely chopped, (160g)
2-3 large tomatoes, chopped, (160g)
160g sweet potato, cut into bite-sized pieces
small aubergine, cut into bite-sized pieces, (160g)
40g fresh grated coconut, plus more to taste (optional)
300ml vegetable stock
handful green beans, halved, (80g)
80g frozen peas, defrosted
sea salt
1/2 teaspoon tamarind paste
large handful coriander, finely chopped

Method

  1. To make the paste, blend all the ingredients with 2 tbsp of water in a small blender (or use a mortar and pestle).
  2. Heat the oil in a heavy-based saucepan and fry the cinnamon and bay leaves for a minute or so. Add the onion and cook for about eight minutes until golden brown. Then add the curry paste, you may need to add a little more oil. Fry the curry paste for five minutes, then add the tomatoes followed by the sweet potato and aubergine. Add the coconut and pour in the stock. Cover and cook for 25 minutes, until the vegetables are tender, adding the green beans for the final 10 minutes.
  3. Add the peas and a little more water or coconut depending on how thick you like your curry. Take out the cinnamon stick and bay leaves.
  4. Taste and season with salt and the tamarind, then scatter over the coriander to serve.
Tags:
Healthy
five a day
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