Aubergine Curry, gluten free, weaning friendly.

Aubergines, I pretty much love them. Those who know me well will probably suggest it’s to do with them being deep purple…. I’ll admit it that may be part of it…..I have aubergine coloured curtains in my bedroom and a purple car……but that’s not the only reason. There is someting about the meaty, chunky texture of them and the way they melt as they cook them.

So finding 2 aubergines for £1 in my local International Food Stores, I needed to get some aubergine action on the hob tonight. Here’s my aubergine curry recipe, packed full of veggies and goodness, and mild enough for my toddler to eat too, soft enough for toothless wonders and tasty weaning nosh:

Dietitian UK: Aubergine Curry

Dietitian UK: Aubergine Curry

Recipe:

1 tsp mustard seeds

1tsbp fennel seeds

1 onion

2 aubergines

200ml water

1/2 tsp tumeric

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp chilli

1 tsp garam masala

1 tsp tamarind

1 tbsp tomato puree

100g green beans

2 tomatoes

  • Heat 1 tbsp oil in a pan and add the seeds, when they start to pop add the onion and cook gently till soft.
  • Add the aubergine and saute, add the spices, stir and then add the water.
  • Let this simmer for 10 minutes, then add the tamarind, tomato puree, green beans and tomatoes. Let this simmer for another 10 minutes so the sauce is thickened and it looks glossy.
  • Serve with boiled rice.

 

Dietitian UK: Aubergine curry and RiceDietitian UK: Aubergine curry and Rice

Dietitian UK: Aubergine curry and Rice

 

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