Eggplant, shallot, pepper yellow Curry

Aubergines, eggplants rule in this recipe that comes from an inventive friend who likes to listen to electronica while creating kitchen wonders. Yes, he fuses, yes he uses premade curry from Japan. He chops and dices with the best of them, and this yellow curry kicks against the proverbials.

Recipe

• 3-4 fresh eggplants, each just fitting into two hands – chopped into 2cm cubes to give 4-5 cups
• 3 yellow peppers coarsely chopped
• 1 ½ handfuls of peeled, sliced shallots
• 6 tbsp veg oil
• 1 tin refried vegetarian beans
• 1 large tin cooked and crushed tomatoes
• 4-5 tbsps garam masala
• 2 blocks of mild golden curry
• salt
• 400 mL heavy cream

Method

1. heat the oil on medium heat
2. add the shallots, peppers and ½ tsp salt
3. fry for 5 min
4. add the aubergines and turn them over and over until coated in oil and cooking
5. add ½ garam masala
6. add the tomatoes and enough water to cover the cook
7. add the refried beans
8. mix well
9. reduce to as low a heat that will still allow a weak simmer
10. add 1 block of japanese golden curry and stir
11. simmer lid on for 1 hour – until the eggplant is very soft
12. take the lid off
13. add more blocks of japanese golden curry and stir- to taste
14. add the rest of the garam masala
15. stir and stir as it simmers for 30 min
16. add the cream
17. heat off
18. season well
19. serve with basmati rice, poppadoms and tomato lime cilantro salad
20. goes well with tandoori chicken fresh out of the oven