An Indian-inspired mid-week curry recipe
Following on from the engagement news a few weeks ago we’ve started to get our thinking hat’s on and start looking at weddings. It turns out that there is a heck of a lot to think about with these wedding things. It starts with looking at Pintrest boards and snowballs from there until you’ve planned an event which could cater for a continent!
There are colour schemes, clothes, table decorations venues and of course the most important part of the day – no not the ceremony silly – the Wedding Breakfast and evening buffet. I may have spent a little more time pouring over menu’s, canopies and buffet ideas than a lot of the other things but a man has to have his priorities
Okay so sometimes I get carried away with things but hey how many times do you get to get married? (I’m hoping for just the once). Well for a moment let’s pretend this is a food blog and take a look at a recipe. This one is a really vegetarian curry which works perfectly as a mid-week meal. It doesn’t take to long to cook, which is important if you’re cooking after work and everything else you have to do in an evening.
Let’s jump straight into this recipe.
Servings 3, preparation and cooking time 1 hr
- 2 aubergines, sliced into rounds
- 2 white onions, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 6 tomatoes, roughly chopped
- 2 serving of frozen peas. approx 160g
- Groundnut oil & vegetable oil
- Long grain basmati rice to serve it with.
Herbs and spices – 1stp of each
- Dried chilli flakes
- Black pepper
- Ground ginger
- Dried mint
- Low sodium vegetable stock cube
- Natural yoghurt
- 2 handfuls of Chopped fresh parsley
Prepare all your ingredients as above. Grill the Aubergine in batches for a few minutes or till golden. Remove from the grill and set to one side.
Coat the bottom of a large pan with half ground nut oil and half vegetable oil. Add in the herbs and spices and cook for a couple of minutes to flavour the oil.
Once warmed through add the onion and garlic. Stir to coat in the flavoured oil. Cook over a medium heat, stirring occasionally, until the onions have softened.
Add the chopped tomatoes and pour in enough water to cover the vegetables, popping in a low sodium vegetable stock cube too. Bring to the boil and stir to break up the stock cube. Reduce to a simmer for 20 minutes.
Add the grilled aubergine slices and stir through. At this point you can add half your chopped parsley if you’d like to. I think it’s nice to do so. Cook for a further 20 minutes over a medium heat making sure to stir occasionally to prevent it from sticking.
To serve portion a bed of rice for each person then top with a generous portion of the curry. Top with a spoonful of natural yogurt and finish with some scattered parsley.
Coming up next, the final part in my series on our trip to Paris.