Aubergine coconut curry

Lamb and aubergine coconut curry

Adapted from Arelene Thompson’s Lamb Curry in the Larne Times

What did you have for Easter lunch?  We had friends over for a traditional roast dinner followed by sticky toffee pudding (gluten-free naturally) followed by cheese and biscuits.  You could have rolled me out of there like a barrel.  Possibly also a couple of glasses of vino…  Of course I’d failed to provide myself with gf crackers despite one kind guest carefully bringing a selection or no, or very low, lactose cheeses.  Top tip – in a pinch plain tortilla chips work surprisingly well!  (Garcia’s Thin White Maize Tortilla Chips are my favourite).  A true feast and it was delicious.  Obviously one shouldn’t eat like that every day, plus there’s still enough chocolate in the house to last until summer.  Here’s what I made though later in the week with some of the leftovers.  I’d slow-cooked our leg of lamb for four hours for the main lunch, as I find it’s easier to do that and leave it to rest, freeing up some room in the oven for the roasted veg, which needs a good blast at a high temperature to crisp up nicely.  The little pile of remaining shredded lamb then creates another delcious meal.  This is my go-to sauce for a mid-week curry to use up leftovers because it is so quick, and although I first discovered it when trying to use up lamb I’m always meddling with the ingredients.  It works as well with leftover beef, chicken or roasted sweet potato chunks for a vegan option, as it does lamb.  You can substitute other green veg for the beans, like sugar snap peas, brocolli or frozen peas, so just use whatever you have.  I really love aubergine in curry so I wouldn’t change this unless I had to.  I love it that much I’d rather make something else entirely if I had no aubergine to hand!

Aubergine coconut curry

Prep time 10 minutes Cook time 30 minutes Makes 4 adult servings

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium aubergine, diced
  • 2 tsp garam masala
  • 2 tsp turmeric
  • ½ tsp ground cinnamon
  • pinch of cayenne pepper
  • 1 fat garlic clove, crushed
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 350g leftover lamb, beef or chicken, or roasted sweet potato chunks for a vegan option
  • 150g frozen green beans
  • 280g basmati rice, or four gluten-free naan breads
  • a few dollops of yogurt, dairy or soya, optional to serve
  • a couple of squirts of sriracha, optional to add heat

Heat the oil in a large pan and sweat the chopped onion, over a low heat, for 5 minutes.  Add the aubergine and fry over a medium heat for 5 minutes.  Lower the heat back down, add the spices and the garlic and cook for a further couple of minutes.  Pour in the tomatoes and the coconut milk and simmer, covered, for 10 minutes.  In the meantime prepare your basmati rice according to the packet instructions or your preferred method, or warm you naan breads in the oven.  Add the cooked meat or sweet potato and the frozen green beans to your curry sauce and simmer for a further 8-10 minutes until the beans are cooked and the meat or sweet potato is heated through.  If you’re using the sriracha stir some through now to taste.  Serve in large warmed bowls with the rice or naan, and a dollop of yogurt on top if you wish.

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