Creamy aubergine curry with sag aloo
If you’re feeling the cold at the moment, then it’s time to add some heat to your meals to warm you up a bit. Dannii shares two delicious vegetable curries which can be made as hot or as mild as you like.
Ingredients
Creamy aubergine curry
- 4 garlic cloves , peeled
- 1 piece of fresh ginger , thumb-sized
- 1 red chilli , bashed and roughly chopped
- 1 lemongrass stick , roughly chopped
- 1 lime , juiced
- 4 tbsp of fresh coriander , roughly chopped
- 2 aubergines , cubed
- 1 onion , diced
- 400g of coconut milk
- oil
Sag aloo
- 3 potatoes , cut into cubes
- 1 onion , diced
- 2 garlic cloves , crushed
- 1 piece of fresh ginger , finely chopped
- 1/2 tbsp of garam masala
- 1/2 tbsp of turmeric
- 1 red chilli
- 2 tbsp of fresh coriander , finely chopped
- 1 bunch of spinach
- oil
Method
1
First start by making the paste for the curry. Add the garlic, ginger, chilli, lemongrass, lime and coriander to a pestle and mortar and crush into a paste
2
Add the aubergine cubes to a hot pan with some oil and cook for 5 minutes. Remove the aubergine from the pan, add a little more oil to the pan and put in the onions and cook for 3 minutes until browned
3
Put the aubergine back in the pan with the onions and add the curry paste and cook for 2 minutes. Add the coconut milk and simmer for 10 minutes until reduced slightly
4
Meanwhile, for the sag aloo, parboil the potato cubes in a pan of boiling water for 5 minutes and then drain
5
Heat some oil in a pan and cook the onion, garlic and ginger for 2 minutes and then add the potatoes, garam masala, tumeric and coriander and cook for a further 3 minutes
6
Add the spinach and cook for a further minute, then serve with the aubergine curry, garnished with fresh slices of chilli and coriander leaves, if liked
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Creamy aubergine curry with sag aloo
