This fragrant vegetarian stew has a deep, intensely spiced flavour that will keep you coming back for more. It's the perfect winter warmer, without being heavy.
Serves 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients
100ml olive oil
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
1 tsp nigella seeds
1 tbs mustard seeds
20 fresh curry leaves
3 eschalion shallots, finely chopped
1 tbsp ginger, finely grated
3 garlic cloves, finely chopped
600g eggplant, cut into cubes
2 tbsp medium curry powder
2 tbsp brown sugar
2 tbsp white vinegar
2 x 400g tins of cherry or roma tomatoes
400g can of chickpeas, rinsed
140g Greek-style yoghurt
1 tbsp lemon juice
1 cucumber, sliced into rounds
For the rice:
250g basmati rice
4 cardamom pods
30 mls sambuca
Method
Heat the oil in a saucepan over medium heat. Add the cumin seeds, caraway seeds, fennel seeds, nigella seeds, mustard seeds and curry leaves. Cook for just a few minutes until the mustard seeds start to pop.
Add the shallots, ginger and three quarters of the garlic. Cook for a few more minutes, until the shallots soften.
Add the eggplant, curry powder and sugar. Cook four around 10 minutes, until the eggplant has softened slightly.
Stir in the vinegar, one tin of tomatoes and 250mls of water. Bring the mixture to the boil and then cover and reduce to a simmer. Cook for 20-25 minutes until the eggplant is tender.
Meanwhile, rinse the rice and put it in a saucepan over medium heat. Add the sambuca and let it sizzle for a minute.
Stir the salt into 500mls of water and add it to the rice, along with the cardamom pods. Bring to the boil, then reduce the heat to low, cover and cook for 12 minutes, without stirring. Turn off the heat, fluff with a fork and let sit for a few minutes before serving.
Combine the Greek yoghurt, lemon juice and leftover garlic in a small bowl, ready to drizzle over the dish.
Before serving, stir the chickpeas and the other tin of tomatoes into the stew and let it warm.
Place the rice into a bowl. Top with the aubergine stew and a handful of cucumber slices. Drizzle the dressing over the top and serve.
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