Aubergin and green curry |
This vegetarian curry from Hugh is rich and packed with flavour. Make enough for two batches and freeze one.
Hugh: "This gorgeously rich curry uses my roasted tomato sauce as a base, though a good-quality passata would work well too. I’ve deliberately made twice as much curry paste as you need for the recipe – partly because it’s easier to blend that way, but also because it’s so useful to have a second batch either to make this again or for any other veg curry. Alternatively, use a well-sautéed blob of it as the base for a simple noodle soup or laksa. You can keep the paste, covered, in the fridge for up to a week, or freeze it."
Serves 6-8
For the curry paste
For the raita
Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.
Рубрики: | lent |
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