Aubergine + Mushroom Curry

I am unduly obsessed with Indian food and a guilty lover of an Indian take-away. I’d probably eat my weight in poppadoms given half the chance. This is one of my favourite recipes for a Saturday full of takeaway cravings – it doesn’t hold back on flavour and takes no more than half an hour to prepare, so you don’t miss out on that quality ‘slobbing out’ time in front of the TV.

It is a great combination of spices that can be made as hot or mild as your palette can cope with – but will always be rich in aroma. 2 main vegetables, 6 spices and some extra little bits on top of that. It can be served with rice, naan, cauliflower rice, on its own and of course… with poppadum’s.

Vegans can substitute out the butter for coconut oil or vegan butter if needs be.

Ingredients

Prep 10 minutes Cook 30 minutes Serves 3-4

50g Butter

250g Mushrooms – chestnut or button, quartered

1 tbsp Coconut Oil or Olive Oil

4 Cardamon Pods

4 Cloves

2 or 4 Large or Small onions, wedged

1 Glass of water

1 tsp Ground Cinnamon

1 tsp Ground Turmeric

2 tsp Ground Cumin

1 tsp Ground Chilli Powder (or to taste)

4 Garlic Cloves, sliced

2cm Fresh Ginger, peeled and chopped

1/2 Green Chilli, chopped (or to taste)

Salt

2 Aubergines (medium), sliced into 8cm x 1cm sections

3 Tomatoes, wedged

Handful Fresh coriander, chopped

1/2 cup Almonds, chopped

Method

ONE. Start by preheating the oven too 190ºc

TWO. Heat an oven proof dish on a medium heat and add the butter. Once bubbling add the mushrooms and sizzle for between 5-10 minutes until they have browned and moisture has evaporated. Use a slotted spoon to remove mushrooms from the pan and transfer into a dish to add back in later.

THREE. Add oil to the pan plus the cardamom pods and cloves – heat for a minute. Add the onions and all other spices including the fresh garlic, ginger and chilli and season to taste. Stir well to cover in the spices and cook for 2 minutes. You may like to add some water at this point. I give now exact amount because it really does vary – just use it to insure that the spies are lifted from the base of the pan.

FOUR. Stir in the aubergine and mushrooms, cover and place in the oven for 15 minutes.

FIVE. Take out of the oven and add the tomatoes, cover again and cook for a further 15 minutes. Meanwhile toast the almonds in the oven for approximately five minutes.

SIX. Take out of the oven and serve with a sprinkle of almonds and coriander and whatever side dishes your heart desires.

PRINT HERE:

Aubergine & Mushroom Parsi Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 3-4
Ingredients
  • 50g Butter
  • 250g Mushrooms - chestnut or button, quartered
  • 1 tbsp Coconut Oil or Olive Oil
  • 4 Cardamon Pods
  • 4 Cloves
  • 2 or 4 Large or Small onions, wedged
  • 1 Glass of water
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Turmeric
  • 2 tsp Ground Cumin
  • 1 tsp Ground Chilli Powder (or to taste)
  • 4 Garlic Cloves, sliced
  • 2cm Fresh Ginger, peeled and chopped
  • ½ Green Chilli, chopped (or to taste)
  • Salt
  • 2 Aubergines (medium), sliced into 8cm x 1cm sections
  • 3 Tomatoes, wedged
  • Handful Fresh coriander, chopped
  • ½ cup Almonds, chopped
Instructions
  1. Start by preheating the oven too 190ºc
  2. Heat an oven proof dish on a medium heat and add the butter. Once bubbling add the mushrooms and sizzle for between 5-10 minutes until they have browned and moisture has evaporated. Use a slotted spoon to remove mushrooms from the pan and transfer into a dish to add back in later.
  3. Add oil to the pan plus the cardamom pods and cloves - heat for a minute. Add the onions and all other spices including the fresh garlic, ginger and chilli and season to taste. Stir well to cover in the spices and cook for 2 minutes. You may like to add some water at this point. I give now exact amount because it really does vary - just use it to insure that the spies are lifted from the base of the pan.
  4. Stir in the aubergine and mushrooms, cover and place in the oven for 15 minutes.
  5. Take out of the oven and add the tomatoes, cover again and cook for a further 15 minutes. Meanwhile toast the almonds in the oven for approximately five minutes.
  6. Take out of the oven and serve with a sprinkle of almonds and coriander and whatever side dishes your heart desires.
 

Leave a Reply

Your email address will not be published. Required fields are marked *