AUBERGINE AND CAULIFLOWER CURRY

Method

Serves 4

  1. Heat oil in a frying pan, crisp up your aubergine and then set aside on kitchen paper, then crisp your cauliflower
  2. Sautee your onions, chilli, ginger, garlic, curry leaves, garam masala, turmeric and coriander stalks in a pot on a medium heat, we like using coconut oil but groundnut oil is good too. Cook until the onions are soft then add your chopped tomatoes, lime juice, stock, squirt maple syrup, coconut milk and sweet potatoes
  3. Cook for 15 mins then add your aubergine, cauliflower and okra and cook for a further 10 mins, making sure the potato is cooked through
  4. Served with toasted flaked almonds and a delicious limey yoghurt

Shopping List

  • ½ medium Aubergine, cut into 3 cm cubs
  • ¼ medium cauliflower, cut into small florets
  • 4 shallots, sliced
  • ginger, 4cm grated
  • 8 garlic cloves finely chopped
  • 3 red chillies, deseeded and minced
  • 8-10 curry leaves
  • fresh coriander, handful, stalks finely chopped and leaves for garnish
  • 1 tbsp garamasala
  • turmeric, 2 tsp
  • coconut milk, 1 tin
  • lime, juice
  • 400g tinned chopped tomatoes
  • maple syrup
  • vegetable or chicken stock. put stock cube into a cup of hot water or use fresh stock
  • 1 sweet potato, cut into 2 cm cubes
  • okra, small handful with bottoms chopped off (you can use beans or even peas instead)
  • TO SERVE
  • toasted flaked almonds
  • natural yoghurt
  • lime zest and juice