Tikka Masala Curry with aubergine and peppers
I love Indian food since I have been travelling in Northern India. ( a bus trip form New-Delhi to Manali in Himashal Pradesh). Indian cuisine is the best cuisine for vegetarian recipes. It is strongly fragrant and colourful, daring and versatile. It burst with spices and textures.
Below is a recipe that is very easy and can be adapted with any vegetables that is languishing in your fridge, desperately waiting to be simmered with the traditional staples that we MUST all have in our kitchen ( mostly garlic and spices)
from the cupboard from the fridge:
- Cinnamon Aubergines
- Ground Ginger Peppers
- Paprika Fresh ginger
- Ground Cumin onions
- Mustard Seeds 4 cloves of garlic
- Black Pepper
- Tikka Masala spice mix
- Tin of chopped tomatoe or Passata
- Cardamom pods
First, take a saucepan, melt some coconut oil ( or any vegetable oil that you have) and gently fry some onions.
Here I took a close-up of a cardamome pod and one of its seeds. Just slice it open and take the seeds out. Drop them in a mortar ( this item is a very stylish addition to a kitchen and an essential utensil for cooking in Mediterranean countries as well as the whole of India and South America where spices need to be crushed and grounded to develop their flavours).
Here are the cardamome seeds in the mortar.
Now I am grounding mustard seeds.
The seeds are added to the onions.
I can now add all the spices that can be found in my cupboard ( ground cumin, ginger, mixed herbs, paprika, tikka masala and black pepper). Feel free to experiment different combinations. They usually work well whatever the measurements. Indian cooking is very forgiving. the spicier the better. Note that I am cooking for children so I don’t add salt, nor chillies.
While the curry paste is forming, prep your vegetables, cut big chunks of aubergines, peppers and any other vegetables that need to be cooked.
Look at the gorgeous orange colour of these peppers! So cheerful to look at.
Add them to the curry paste and add some tomato juice or chopped tomatoes in a can or Passata. Stir…
Stir the vegetables well and at last add the coconut milk.
You can either put a lid on your saucepan and let the curry simmer for up to an hour at very low heat. I personally transferred my curry in a pot and added a bit of water. The longer it gently simmers the better it tastes. Don’t forget it always taste better, richer, more robust the day after. I will then let it cool completely and put the whole pot in the fridge for the day after. Just add fresh coriander after warming it. You can serve it with rice, cauliflower rice ( if you want to avoid carbs) or with some naans. I will add the recipe for the naans later on my blog.