Baby aubergine, date and tamarind curry

Baby aubergine, date and tamarind curry vegan; serves 2

I tried a date and tamarind chutney and just could not get the flavours out of my mind, so I tried to capture it in this curry 

Ingredients:

  • 4 baby aubergines
  • 1 medium brown onion, diced
  • 2 cloves garlic
  • 1 thumb sized piece of fresh ginger, grated
  • 1 tbsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 5 bay leaves
  • 1 fresh chilli
  • 2 tbsp tamarind paste
  • 1 tin plum tomatoes
  • 10 medjool dates
  • 100g lentils of your choice (I’ve used green and red)
  • Handful of fresh coriander, chopped

Method:

  1. Pre-heat the oven to 160°C, and pop the baby aubergines onto a baking tray and drizzle a little olive oil over them. Bake them for 30 minutes.
  2. Heat a tbsp of vegetable oil in a saucepan and cook the onion, garlic and ginger for 5 minutes, or until browned. Add the fabulous spices -turmeric, cumin, garam masala and bay leaves – and cook for a further minute.
  3. Stir in the chilli, tamarind paste, plum tomatoes and medjool dates. Add the lentils – and water down if necessary. Add fresh coriander at the last few minutes.
  4. Serve once the lentils are well cooked, and the aubergine soft and juicy all the way through.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s