Aubergine curry and garlic rice

It is cold and raining outside, however things were getting hot and steamy up inside the Palace today (Our student house.) Curry was on the menu, and it was good.

I love a takeaway curry, especially with an onion bhaji! But home cooked curries are just as good and almost as easy. One time I went to a farmers market and bumped into the self named Bhaji Man. He is a big believer in cooking your own amazing curries, and has set up a business around it. You buy a box containing the different spices, the recipe, and when to add them, so you can create your own curry! He also sells onion bhaji mix and its so yummy.

This curry was made without the Bhaji Man’s help, but it is still easy as. Me and my housemate Lou enjoyed it with her amazing garlic rice on a less amazing hangover. It is both creamy and tomatoey, the aubergines go really squishy and absorb loads of flavour, its good. And you can make it as spicy or as mild as you like!

You will need:

  • 1 aubergine cut into wedges
  • 1 sliced courgette
  • 2 chopped red onions
  • 1 crushed clove of garlic
  • 1 tbs mixed spice
  • 1 tbs curry power (whichever strength you like)
  • 1 can of chickpeas
  • 1 can tinned toms
  • 1 can coconut milk

For the rice:

  • Basmalti rice
  • 1 clove of garlic
  • 1 tsp salt
  • Splash of olive oil

1) Fry your aubergine in a large heavy bottomed pan for about 7 mins, until it becomes squidgey. Then add the courgette, onions and garlic with the spice and curry powder. Fry all of this together until all the vegetables are soft and cooked!

2) Add the chickpeas to the veg, followed by the tomatoes and coconut milk. Then just leave to simmer for about 30 minutes; simples!

Lou cooking rice in her onesie like a rice munching teletubby

3) Now for Louisa’s genius rice. Mush up your garlic into a paste with a pinch of salt then fry it in olive oil for a few minutes but do not burn it! Burned garlic is not the one. Then add your rice and fry it for 1 minute before adding some boiling water. My mum’s friend Peow is from thailand, and taught her that the perfect amount of water is just enough that it covers your hand on top of the rice. It works every time for me. Leave it so simmer for 20 minutes.

4) Spoon up your rice and pile on the curry! And don’t forget to try the Bhaji Mans onion Bhaji mix with it one time!

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