Aubergine and Mushroom Curry

Name: Aubergine and Mushroom Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 large aubergines; 3 tsp oil; 0.5 tsp mustard seeds; 1 onion; 4 oz button mushrooms; 2 garlic cloves; 1 red chili; 0.5 tsp chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 0.25 tsp turmeric; 1 tsp salt; 1 large tomatoes; 1 tbsp tomato paste; 5 fl_oz water; 1 tbsp fresh coriander leaves

Aubergine, button mushrooms and coriander come together in this South Asian curry, fragrant with mustard seeds and chilli and simmered on the stove.

30 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Slash the aubergines on one side, down the length. Place aubergines in microwave and cook on high heat for 10 minutes Remove from microwave and allow them to cool.
10 min
2
In the meanwhile heat the oil in a pot and fry the mustard seeds till they start to pop. Add the onions, garlic mushrooms and chilli, fry for 5 minutes.
5 min
3
Stir in the chilli powder,cumin, ground coriander, tumeric,tomato and salt fry for 3 minutes.
3 min
4
Add the tomato paste and water, stir. Open the aubergines and scrape the flesh out, and cut it into small pieces.
5
Add the auberrgine to the spice mix, add the chopped coriander. Bring all to a boil and cook for 5 minutes It's made.
5 min