I was really pleased with this Sri Lankan curry, which I have adapted to suit my reduced supplies from a Yotam Ottolenghi recipe. The result was full of complex flavours, but is also quite fiery, yet with the sweetness of aubergines – the perfect meal for me!
Serves 4 to 6
4 large aubergines, halved then cut into wedges
3 onions, peeled and cut into wedges
2 bell peppers, deseeded and cut into large chunks
200ml sunflower oil
80ml white wine or cider vinegar
2 red chillies, deseeded and finely chopped
6 cloves of garlic, crushed
2 x 400 tins of chickpeas, drained
2 tsp medium curry powder
1 tsp ground turmeric
1 tsp ground ginger
2 tsp ground cinnamon
2 tsp mustard seeds
1 tbs sugar
Small handful of freshly chopped coriander
1. Place the aubergine wedges in a large bowl, sprinkle generously with salt and leave for 30 mins to bring out the juices. Rinse then sprinkle on the turmeric and ginger.
2. Add the oil to a large saucepan and fry the aubergine wedges, turning once, for 5-8 minutes, until golden. Remove with a slotted spoon and set aside.
3. Add the onions, pepper and chilli to the oil and fry for a further 8 minutes. Again, remove and add to the aubergine wedges.
4. Add the mustard seeds, garlic, all the remaining spices and 1 tsp salt to the remaining oil and gently fry for 3 minutes, stirring often.
5. Add the vinegar to the spice mix, stir well then add back the vegetables.
6. Add 50 ml water, the sugar and the chickpeas and reduce to a simmer for 10 minutes.
7. When the mixture is reduced, stir in most of the coriander and serve immediately with bread or rice, with a coriander garnish.