This recipe provides a nice twist on what for me is a regular curry staple in our house. The use of some slightly different additional herbs and spices provides more depth and complexity to the overall taste which gives each mouthful a slightly different flavour. The fried onions and the addition of chutneys also makes this feel like much more than a standard evening meal.
500g baby potatoes, halved
2 large aubergines, cut into 2 cm dice
1 large onion, chopped
1 stalk of lemongrass, inner core chopped
1 stick of dried cinnamon
1 star anise
1 small green chilli, finely chopped
2 tsp fresh ginger, chopped
2 cloves of garlic, peeled
4 tbs vegetable oil
2 tbs medium curry powder
1 tsp ground turmeric
1 x 400ml can of coconut milk
1 tsp dried basil
1 small handful fresh coriander, finely chopped
Salt and pepper to season
For the onion relish
2 large onions, finely sliced
1 tbs vegetable oil
1 tsp chilli powder
1 tsp garam masala
1. Place the diced aubergine cubes in a colander, sprinkle generously with salt and leave for 30 minutes. Rinse the set aside.
2. Bring a large saucepan of salted water to the boil, add the potatoes and par boil for 5 minutes. Drain and set aside.
3. In another large saucepan add the oil and gently sauté the chopped onions, ginger, garlic and chilli for 10 minutes. Add the lemongrass, cinnamon, star anise and dried spices and mix well.
4. Add the potatoes and aubergines to the pan, mix to coat well then add 100ml of water. Bring to the boil then allow to simmer for 10 minutes.
5. Remove the whole spices then add the dried and fresh herbs and coconut milk. Season, cover and simmer for a further 5 minutes.
6. Meanwhile in a separate small pan add the remaining oil and fry the sliced onions, garam masala and chilli powder for 10 minutes until crispy.
7. Serve the curry with the onions, together with plain boiled rice and a selection of chutneys.