Go meatless next Monday with this easy recipe for Brinjal Curry
1 kg baby brinjals halved or 1 kg chopped brinjal
2 medium onion finely chopped
1 teaspoon chopped garlic
1/4 teaspoon clove or 1 clove crushed up
1 teaspoon salt
1 Cinnamon stick
1 bay leaf
3 cardamom pods
2 star anise
10 or so curry leaves
1/2 teaspoon turmeric
2 tablespoons mild curry powder
1 tin chopped peeled tomatoes including liquid
1 cup vegetable stock
2 teaspoon ground cumin
1 Tablespoon Garam Masala
Chopped fresh coriander to serve (makes a big difference)
Pop your brinjals onto a baking tray and then into a 200 Celsius oven for about 15 minutes to start the softening process.
While that’s on the go, place a large pot on a medium heat and cook your onions and garlic in a little oil until softened. Now add all of your spices except the cumin and Garam Masala, mix them well and allow to cook for about 2 minutes.
Now add your brinjals, stir and cook for another 5 minutes. Add the tomatoes and stock, stir well, cover and allow to simmer, stirring every now and then until the brinjals are nice and soft, about 1 hour.
About 10 minutes before serving, stir in the cumin and garam masala.
It is best to make this the day before and then reheat it before serving.