Easy Aubergine Curry

Aubergines love oil. They come alive with flavour and texture when they can drink as much as you will give them and they exchange their astringency for sweet, fleshy velvet. Make sure the aubergine is fried until soft and translucent in this dish, which will take some time, but is still an easy half-hour cook.

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Ingredients

aubergine 2 (sliced)
ground turmeric ¼ tsp
fresh coriander 1 handful (chopped)
onion 4 (sliced)
ground coriander 1 tsp
garlic cloves 1 (crushed)
basmati rice 240 g
chilli powder ¼ tsp
ground fenugreek pinch

Method

Cut the aubergine into small pieces. Halve and finely slice the onions. Crush the garlic. Roughly chop the fresh coriander.
Heat a dash of oil in a large pan over a medium heat. Add the ground fenugreek and the garlic and stir to combine with the fenugreek seeds. Add the onion and cook, stirring occasionally, for 5 minutes.
Add the aubergines to the pan and cook for 5 minutes. Reduce the heat to low, then add the ground turmeric, chilli powder, ground coriander and a pinch of salt.
Stir to combine the aubergine and onion with the spices, then cover the pan with a lid and leave to simmer. Stir occasionally, for 12–15 minutes, until the aubergines are tender.
Cook the rice according to the packet instructions.
Stir through the chopped fresh coriander and serve with the rice. Enjoy!

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