A recent restaurant experience demonstrated that true curry is so much more than a cliché of unbearably hot and heavy sauces. Indian food was revealed to be a wonderful, varied and delicious cuisine to experience.

My wife and I decided to explore this at home. To begin with, a simple, healthy and very tasty vegetarian curry.
Continue reading“Sweet Potato and Aubergine Curry”→

Equipment

• Chopping board
• Sharp knives
• Large pan or wok with cover
• Spatula
• Slotted spoon

Ingredients

* adjust these as appropriate for personal taste.

Method

1. Clean skins of potatoes and sweet potatoes.
2. Cut aubergine, sweet potatoes and potatoes into bite-sized chunks.
3. Finely chop onions into small chunks.
4. Heat oil in wok/pan. Fry onion and cumin seeds until onion is soft.
5. Add in salt, turmeric, chili powder, tomato puree and garam masala. Stir into onion mix.
6. Add in aubergine, sweet potato and potato chunks. Stir and cook for 5 minutes.
7. Reduce the heat, add enough cold water to come halfway up pan contents (about 150ml).
8. Simmer/steam covered for 30-40 minutes or until potatoes are soft, stirring occasionally.
9. With a slotted spoon, serve in small bowls as a snack or side dish.
10. Garnish with some fresh coriander leaves.

Hints, Tips and Pictures

1. Leftovers can be stored in the fridge and re-heated for further meals.
2. For a smokey flavour the aubergine can be cold-smoked in advance.
   
3. The skin can be removed from the potatoes if desired.
4. Check out the Goan Imports blog for loads of excellent recipes of this genre.