Aubergine, Sweet potato and Paneer Curry

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As I posted here, I was entertaining last night and made this curry. I’ve posted my recipe for the curry below, and the coconut cucumber raita and spiced chickpea recipe is here. It was delicious, if I do say so myself!

Aubergine, Sweet potato and Paneer Curry

Ingredients:

  • 3 large shallots, finely chopped
  • 6 cloves garlic, minced
  • 1 inch ginger, minced
  • 8 tomatoes, peeled and chopped
  • 2 tbsp Olive oil
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 2 tbsp paprika
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 1 tsp chili powder
  • 3 bay leaves
  • 1 pint organic yeast free vegetable stock
  • 2 medium sweet potato, peeled and cubed
  • 1 aubergine, cubed
  • fresh thyme
  • 2 handfuls fresh coriander chopped
  • Probiotic natural yoghurt (optional)
  • salt and black pepper to taste
Directions:
  • Heat a pan and toast the spice seeds for 2-3 mins. (do not allow to burn)
  • Grind the seeds
  • Heat the oil and sauté the onions and shallots on a medium heat until soft and golden
  • Add the freshly ground spices, freshly ground black pepper, garlic and ginger and cook for a further 2-3 mins
  • Add the paprika, chilli powder curry powder and garam masala, and cook for 2-3 mins
  • Stir in the tomatoes, stock bay leaves and coriander and cook on a medium heat for 20 mins
  • Turn down heat and leave to simmer and reduce till sauce is as thick as you require.
  • (I left the curry to sit for a while after it was done to allow the flavours to combine well)
  • Toss the cubed sweet potato and aubergine in some olive oil, and season to taste with salt, black pepper, and paprika
  • Scatter over some fresh thyme and roast in the oven until soft and golden (30-50 mins).
  • Before serving, remove the bay leaves, and stir in the roasted vegetables and some fresh coriander.
  • Add yoghurt to taste if required (I didn’t)
I made paneer and also added it to this recipe.
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