Level of difficulty: simple
The Jim score: 8/10 (“Please can we have lamb in it next time?”)
Well this was a simple and very delicious tangy fragrant curry. Allegra McEvedy came to the rescue with her adapted version of a Leon recipe for an aubergine, chick pea and tamarind curry. I changed a few quantities and added a couple of things, but mainly followed the recipe.
Makes about 6 servings.
4 tbsp chilli infused olive oil
1 onion, sliced
5 garlic cloves, chopped
1 large green chilli
1 heaped tsp ground cumin
1 heaped tsp turmeric
1 tsp brown mustard seeds
400g tin of chopped plum tomatoes
1 large green pepper, chopped
1 heaped tbsp tamarind paste
2 tbsp honey
1 tin of chickpeas
6 large vine tomatoes, cut into eighths
Small handful of mint, roughly chopped
I pretty much followed the recipe instructions for this and this is what they are:
Preheat the oven to 190C.
Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through. While the aubergine’s cooking, heat the olive oil in a pan large enough to hold all the ingredients, and gently fry the onion, garlic and whole chilli in it for 10 minutes until softened, stirring occasionally.
Tasty, tangy and plenty for lunch this week.