Here’s yet another wonderful North Indian vegan curry featuring potatoes (aloo). This one combines them with eggplants – aka baingan in Hindi, brinjal in Bengali, or aubergine if you’re a pom.
Eggplants are a native of the Indian subcontinent and although actually a fruit are called the ‘king of vegetables’ in some cultures.
They’re rich in fibre and vitamins including C, K, B6 and folate plus minerals such as potassium, copper, magnesium and manganese.
½ bunch fresh coriander
2 small fresh red chillies, roughly chopped
2-3 cloves garlic, peeled
1 knob of ginger, peeled and roughly chopped
1 onion, peeled and halved
25g EVOO or oil of choice
1 teaspoon cumin seeds
2 teaspoons ground coriander
1 teaspoon ground turmeric
400g can diced tomatoes (or use fresh tomatoes)
½-1 teaspoon salt according to taste
2-3 potatoes (approx. 350-400g) cut into bite-sized pieces
1 eggplant (approx. 350-400g) cut into bite-sized pieces
1 teaspoon garam masala (see recipe in Spice Blends)
Wash coriander, separate the leaves from the stalks and set aside. Roughly chop the stalks.
(HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)
Set TM on 10 sec/speed 7 and drop coriander stalks, chillies, garlic and ginger onto spinning blades through hole in lid.
Add onion to TM bowl, chop 5 sec/speed 5 and scrape down sides. Add oil, cumin seeds, ground coriander and turmeric. Sauté 3 min/120°C/speed 1.
Add tomatoes and salt to TM bowl. Put potatoes in the Varoma dish and eggplant in the Varoma tray. Place both on top of TM and cover with lid. Cook 20 min/Varoma/speed 2.
Transfer vegetables to TM bowl, add garam masala and cook 3 min/100°C/REVERSE speed 1. Serve sprinkled with reserved coriander leaves.
old chris new tricks 