Anyway, for those of you who don't remember/weren't here back in the day, the challenge is to make two recipes from each of my cookbooks. At least one has to be savoury, and they have to be recipes I haven't made before. To check out the full list of recipes I've made so far, click here.
So. Now that I'm on uni break and have a bit more time, I'm determined to cross at least a few recipes off the list!
Here's the book:
And here's what you'll need:
Just go ahead and ignore that packet of beans at the front. I had every intention of using them, but there was insufficient room in the frying pan, so...yeah.
Start by slicing up your eggplant:
Then place it on a tray, and sprinkle it liberally with salt.
Put it to one side for half an hour while you chop up the rest of your vegetables:
After half an hour, the salt will have drawn a lot of the moisture out of the eggplant, so you can rinse it off, dry it thoroughly, and chop it up too.
Heat up some vegetable oil in a frying pan (or, if you're actually following the recipe, a cast iron casserole dish. But my beloved Le Creuset is in a box in the depths of the garage. So an electric frying pan it was!). Once it's heated, add the onion along with two cloves of garlic, two teaspoons of curry paste, one teaspoon of mustard seeds, a cinnamon stick, a big chunk of ginger, and half a teaspoon of turmeric.
Stir it all up and cook for a few minutes, then add in three curry leaves (there's a third one there, I promise).
Cook for a couple more minutes, then dump in all the vegetables.
Stir them well to coat in the paste, then take a 400mL can of whole peeled tomatoes, blitz the crap out of them in a food processor, then add it into the pan and stir it all together.
Put the lid on, and simmer until the vegetables are soft. Add a can of coconut milk, put the lid back on, and simmer for another ten minutes:
Salt to taste, take out the curry leaves, the cinnamon stick, and the big lump of ginger (small problem: we couldn't find it. It's somewhere in the leftovers...) and serve with steamed rice:
Verdict: It was good. And it was really easy. But considering how many spices went into it, it wasn't all that flavourful. If I were to make it again, I'd probably use a medium or hot curry paste rather than the mild paste I used. Because really, 2 teaspoons isn't all that much in the grand scheme of things! I'd also probably use coconut cream instead of coconut milk for a stronger flavour. And I'd also fry the vegetables for 5 minutes or so before adding in the tomatoes. I think it would let them absorb more of the spices.
According to the recipe, you can use whatever vegetables you have on hand, as long as it includes potato. So it's pretty adaptable!! And, depending on the contents of your curry paste, it's vegan (unless you dump a spoonful of plain yoghurt on the top, like my dad did...)!
Do you have a go-to curry recipe (one that doesn't involve a jar of sauce from the supermarket!)??