Aubergine (Eggplant) Curry (2)

Name: Aubergine (Eggplant) Curry (2)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 green pepper, cut into strips; 1 lb aubergine, cut into 1-inch strips; 12 ounces tomatoes, peeled and sliced; 1 large onion, sliced; 2 garlic cloves, chopped; 1/2 teaspoon ground ginger; 1 tablespoon oil; 4 ounces creamed coconut; 1 tablespoon lemon juice; 1 teaspoon turmeric; 1/2 teaspoon mustard powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt; 5 fluid ounces milk

Submitted by Brian Holley

"Here is an English curry recipe, instead of using lots of spices the heat is given by the use of mustard powder. This makes a wonderful accompaniment to any curry."

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photo by Brian Holley

Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

1 green pepper, cut into strips
1 lb aubergine, cut into 1-inch strips
12 ounces tomatoes, peeled and sliced
1 large onion, sliced
2 garlic cloves, chopped
¹⁄₂ teaspoon ground ginger
1 tablespoon oil
4 ounces creamed coconut
1 tablespoon lemon juice
1 teaspoon turmeric
¹⁄₂ teaspoon mustard powder
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon salt
5 fluid ounces milk

directions

Heat the oil in a pan and fry the aubergine strips till light brown in colour and remove from the pan.
Add the onion, garlic, ginger and green pepper to the pan and fry for 3 minutes stirring all the time.
Now add the coconut cream, lemon juice, turmeric and mustard powder; stir.
Add the cooked aubergines, tomatoes, salt, cayenne pepper and the milk, bring to the boil, reduce heat and cook for 10 minutes.