Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, aubergine & cherry tomato curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Aubergine & Cherry Tomato Curry is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Aubergine & Cherry Tomato Curry is something which I’ve loved my whole life. They’re nice and they look fantastic.
Free UK Delivery on Eligible Orders Aubergine recipes Everyone knows that aubergines are delicious on the barbecue or in a curry or ratatouille. Branch out and try our unusual aubergine recipes from a veggie main of roasted aubergine. Eggplant (US, Australia, New Zealand, anglophone Canada), aubergine (UK, Ireland, Quebec, and most of mainland Western Europe) or brinjal (South Asia, South Africa) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
To begin with this recipe, we must prepare a few components. You can have aubergine & cherry tomato curry using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Aubergine & Cherry Tomato Curry:
- Make ready 1 tbsp coconut oil
- Prepare 1 lrg onion, sliced
- Make ready 1 tbsp garam masala
- Get 2 tsp turmeric
- Get 2 cm ginger root, grated
- Take 2 garlic cloves, crushed
- Make ready 2 medium sized aubergines
- Take 400 g tinned tomatoes
- Prepare 100 mls water
- Prepare 300 g cherry tomatoes
Griddle it in slices for veggie 'steaks', roast whole until soft and creamy, or layer up in a classic moussaka. Aubergine works brilliantly with spices, absorbing lots of flavour. They are sometimes stuffed with other ingredients. Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries.
Instructions to make Aubergine & Cherry Tomato Curry:
- In a large saucepan, gently fry the onion in the coconut oil for 10 minutes until translucent and soft. Don’t allow the onion to brown.
- Add the garlic, ginger and spices to the onions and continue to cook for a few more minutes.
- While the garlic and spices are cooking, cut the aubergines into long 1 cm thick wedges.
- Add the aubergines, tinned tomatoes and water to the pan. Stir well and then cook over a gentle heat with the lid on the pan for 30 minutes.
- After 30 minutes, give the curry a stir, then add the cherry tomatoes. Stir gently again, then cook for a further 20 minutes with the saucepan partially covered with the lid.
- Check that the aubergine is completely tender and soft, then serve.
They are sometimes stuffed with other ingredients. Great at soaking up flavours, aubergine (also known as eggplant) works well in stews, salads and curries. Sunshine and warm growing conditions are the key to success. Seed is sown early in the year, so a plant propagator is invaluable; alternatively, germinate seedlings in the airing cupboard. Brush each aubergine slice with olive oil on both sides and season with salt and pepper.
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