Aubergine Curry with Turmeric Cauliflower Rice
Donal's Notes
A hearty vegetable curry that makes a substantial mid-week meal. If you can’t find frozen riced cauliflower, simply grate a head of fresh cauliflower on a box grater and use it in the same way. If you want to add even more heat, add a teaspoon of the best quality chilli powder you can get your hands on.
For the cauliflower rice:
Chopping board
Chopping knife
Casserole dish
Wooden spoon
Microplane
Saucepan
Instructions
1
Finely chop the onion, and finely grate the garlic and ginger.
2
Cut the aubergines into large cubes.
3
Heat half the olive oil in a casserole dish and gently fry the onion for 6 minutes until softened. Add the garlic and ginger and fry for 1 minute.
4
Add another the other half of the oil and the aubergines. Increase the heat and brown the aubergines on all sides.
5
Add the nigella or black mustard seeds, garam masala, chopped tomatoes and plenty of seasoning. Bring the curry to the boil and then reduce to simmer and cover. Allow to cook for 25-30 minutes until the aubergine is lovely and tender and the sauce has thickened.
6
Meanwhile, prepare the cauliflower rice: peel and finely grate the garlic.
7
Then heat 1 tbsp olive oil in a saucepan and fry the grated garlic and ground turmeric for 30 seconds, then add the riced cauliflower and a splash of water.
8
Cover and steam for 5 minutes until hot and tender. Season well.
9
Once the curry is cooked, turn off the heat and let stand for a few minutes to cool. Stir the natural yoghurt through the curry.
10
Serve with the cauliflower rice and a good handful of coriander leaves.
