Aubergine and mushroom curry

This is such a simple dish and a fabulous way keeping the aubergine’s full flavour.

Served with rice is great, but try it with fried fish and chips it is yummy. 

Aubergine and mushroom curry

Serves 4

 2 large aubergine about 450g each       3tbsp olive oil      ½ tsp mustards seed      1 bunch spring onions finely chopped      115g mushrooms halved      2 crushed garlic cloves      1 fresh red chilli, finely chopped      ½ tsp chilli powder      1 tsp ground cumin      1 tsp ground coriander      ¼ tsp turmeric      1 tsp salt      400g chopped tomatoes      1 tbsp chopped fresh coriander      springs of fresh coriander to garnish

Preheat the oven to 200oC/400oF/Gas 6

Brush both the aubergines with 1 tbsp of the oil and prick with a fork.

Bake in the oven for 30-35 minutes, until they are soft.

Jo’s Tip

If you are in a hurry then cube the aubergines and pan fry, then mash.

Meanwhile heat the remaining oil in a frying pan and fry the mustard seeds for 2 minutes.

Add the spring onions, mushrooms, garlic and chilli and fry for 5 mins.

Stir in the chilli powder, cumin, coriander, turmeric and salt. Fry for 3-4 minutes.

Add the tomatoes.

Cut the aubergines in half lengthways and scoop out the soft flesh into a bowl.

Mash.  No need to do this if you have pan fried.

Add the mashed aubergine and fresh coriander to the frying pan.

Bring to the boil and simmer for 5 minutes or until thickens.

Serve with coriander sprigs.