Challenge #2: Tamarind – Aubergine, chick pea and tamarind curry

Overall success: A tasty, fruity curry
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.

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Aubergine, chick pea and tamarind curry
Makes about 6 servings.

2 aubergines
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.

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Then stir in the spices including the mustard seeds and cook for a further 5 minutes. Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally. Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat. Add the chickpeas (drained) and fresh tomatoes and cook for a further 10-15 minutes. Check the seasoning and stir in the mint just before serving.

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I added a few handfuls of toasted plain cashew nuts and served this with brown basmati rice and a dollop of yoghurt with cucumber and mint.

Tasty, tangy and plenty for lunch this week.

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2 Responses to Challenge #2: Tamarind – Aubergine, chick pea and tamarind curry

  1. dopiaza 27th October, 2013 at 10:55 pm #

    There are many curries that are enhanced by a dollop of tamarind, and this is a great example. It all looks absolutely delicious – exactly the kind of thing I was hoping you would try! I confess though, I’m with Jim. Lamb would make an excellent addition!

    So, now you’ve tried tamarind, I hope you’ll add it to your store cupboard as a regular ingredient – it’s a very useful thing to have kicking about, and can add a little zing to many a dish.

  2. Sue Wilkinson 27th October, 2013 at 11:03 pm #

    Looks wonderful, so many colours. Your pictures really make the process come to life and you are such a tidy cook – unlike Dave!

    I would love this for lunch. But for dinner – lamb would be delicious added into this mix. Spot the confirmed meat eaters in the audience can you?

    (Congratulations on passing your exams.)

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