Aubergines are great vehicles of flavour as they tend towards the neutral end of the taste spectrum but are able to easily absorb any flavours that are introduced to them, this makes them a perfect vegetable for curries. This recipe works well as a lunch or light supper.
2 potatoes, peeled and cut into 1 cm dice 4 tbsp ghee or vegetable oil
2 onions, finely chopped 4 aubergines, cut into 2.5cm dice
1 tabsp garlic, finely chopped 1 tbsp Malawi curry powder
1/4 tsp red chilli powder 3 tomatoes, chopped
1 tbsp fresh ginger, finely chopped 1 tbsp coriander leaves, chopped
1 tbsp lime juice Salt to taste
Blanch the potatoes in boiling water for 7–10 minutes, or until just cooked. Drain.
Heat the ghee in a pan over a medium heat and sauté the onions until lightly browned. Add the potatoes, aubergines, garlic, curry powder, chilli powder and salt to taste. Sauté for 2–3 minutes, stirring to mix well.
Add the tomatoes and 250 ml water. Bring to a simmer, then cook gently until the aubergine are very tender. Correct the seasoning and stir in the ginger, chopped coriander and lime juice. Serve with bread or rice.
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