Aubergine Potato Curry With Basmati And Peas Recipe

Ingredients

  • 1 lrg Aubergine, about 2 pounds
  •     Salt to taste
  • 1 tsp Black onion seed + 2 Tablespoons for garnish
  • 4 Tbsp. Extra virgin olive oil
  • 1 tsp Black mustard seeds
  • 1/2 tsp Cumin seed
  • 1 Tbsp. Ginger root, chopped
  • 2 whl new potatoes, unpeeled and diced
  • 2 whl carrot, sliced thin 1/2 moon
  • 1 lrg Yellow onion, medium dice
  • 2 x Cloves garlic, chopped
  • 1/2 tsp Cayenne
  • 3 tsp Salt
  • 4 Tbsp. Curry pwdr
  • 1 Tbsp. Garum masala
  • 15 ounce Coconut lowfat milk
  • 15 ounce Stewed red ripe tomatoes
  • 1 Tbsp. Brown sugar
  • 2 x Limes, juice from
  • 2 Tbsp. Warm mango pickle -Or possibly-
  • 1 Tbsp. Apple cider vinegar
  • 2/3 c. Basil, fresh chiffonade
  • 2 whl jalapeno, chopped
  • 2 c. Cauliflower florets, blanched
  • 6 c. Water
  • 3 c. Basmati rice, uncooked
  • 1 c. Peas, uncooked
  • 1/3 c. Flat leaf parsley, coarsely minced
  •     Lime Wedge, for garnish
  •     Ripe papaya slices, for garnish

Description

Preheat The Oven To 350F. Cut The Aubergine Into Large Cubes And Sprinkle With 1 Tsp. Salt. Set In A Colander For 20 Min. Toast The Onion Seeds In The Oven Till Fragrant. In A…

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