Aubergine Curry (vegan)

A simple and delicious way of cooking aubergines, which makes sure their full flavour is retained. Best served with basmati rice.

Serves 4

Ingredients

• 2 large aubergine, about 450g / 1lb each
• 45ml / 3tbsp vegetable oil
• 2.5ml / 0.5 tsp black mustard seeds
• 1 bunch spring onions, finely chopped
• 115g / 4oz button mushrooms, halved
• 2 garlic cloves, crushed
• 1 fresh red chilli, finely chopped
• 2.5ml / 0.5 tsp mild chilli powder
• 5ml / 1tsp ground cumin
• 5ml / 1tsp ground coriander
• 1.5ml / 0.25tsp ground turmeric
• 5ml / 1tsp salt
• 400g / 14oz can chopped tomatoes
• 15ml / 1tbsp fresh coriander, chopped
• fresh coriander sprig to garnish

Method

1. Preheat the oven to 200°C/400°F. Brush both aubergines with 15ml / 1tbsp of the oil. Prick them with a fork and place in a roasting tin. Bake for 35minutes, until soft. (If you want to omit the oil, wrap th aubergines in foil and bake in the oven for 1 hour.)
2. Meanwhile, heat the remaining oil in a large saucepan and fry the mustard seeds for 2 minutes, until they begin to splutter. Add the spring onions, mushrooms, garlic and fresh chilli And fry for about 5 minutes. Stir in the ground spices and salt and fry for 3-4 minutes. Add the tomatoes and simmer for 5 minutes.
3. Cut each of the aubergines in half lengthways and scoop the soft flesh into a bowl. Mash the flesh roughly.
4. Add the mashed aubergines and fresh coriander to the saucepan. Bring to the boil, then simmer for 5 minutes, or until, th sauce thickens. Serve, garnished with a fresh coriander sprig.

From Geoff

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