Click here to to find out what changes we are making in light of Covid-19

Stuffed curried aubergines

Serves:

4

Difficulty:

Medium

Ingredients

1 onion

4 cloves of garlic

4 cm piece of ginger

½ a bunch of fresh coriander , (15g)

2 fresh red chillies

1 tsp each cumin seeds , mustard seeds, ground turmeric,garam masala, fenugreek seeds

1 big handful of fresh curry leaves

Groundnut oil

2 heaped tbsp crunchy peanut butter

1 tbsp mango chutney

2 level tbsp tamarind paste

800g aubergines

1 x 400 g tin of light coconut milk

250g ripe mixed-colour cherry tomatoes

Instructions

Preheat the oven to 190ºC

Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste

Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tbsp of oil and fry for 1 minute, stirring constantly.

Tip in the paste and cook for 5 minutes, or until softened, stirring regularly

Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed


Leaving them intact at the stalk, cut the aubergines into quarters length ways, rub and stuff them generously with all the paste, then arrange them in the tray

Place the tray on a medium heat and fry for 5 minutes, turning halfway

Add the coconut milk, roughly chop the tomatoes, sprinkle over the aubergine and season well with salt and pepper, before bringing to the boil

Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway then adding the corinader

Serve with rice and soya yoghurt