Ingredients
- Serves 4-63 aubergines, chopped into 1in chunks
- 6 tbsp olive oil
- Salt and pepper
- 1 tbsp mustard seeds
- 2 onions, diced
- 1 big knob (50g) ginger
- 5 garlic cloves, chopped
- 1 tbsp curry powder
- 2 tins chopped tomatoes
- fresh coriander to garnish
In a large saucepan, heat the olive oil and saute the onions until they are soft, before adding the mustard seeds and curry powder and cooking over a medium heat for a further two or three minutes.
Add the aubergines, garlic and ginger and, keeping the heat at medium, cook for about 10 minutes or so, until the aubergine is about half-cooked. Add the tomatoes and simmer for half an hour, until cooked. Be sure to season it really, really well as aubergine can otherwise be quite bland.
Serve with the chutney and some cauliflower rice or normal rice.
