- 2 onions, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4cm piece fresh root ginger, chopped
- 4 tbsp toasted flaked almonds, plus 1 tbsp
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 1 tbsp curry powder
- small bunch coriander, stalks and leaves separated
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 aubergines chopped into large wedges
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 200ml pot thick Greek yogurt
Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.