For the curry sauce 1 tbls groundnut oil 1 tsp cumin 1 tsp coriander 1 tsp garam masala 1 tsp turmeric 1 tsp sweet paprika 1 tsp dried chilli 1/2 tsp cinnamon 1 large onion 2 garlic cloves 1 tin tomatos juice 1/2 lime salt & pepper | For the vegetables 1 aubergine 2 courgettes (cauliflower or butternut squash works beautifully too) For the instant garlic naan 200g plain flour 2 tbls olive oil 4 garlic cloves salt & pepper water Garnish Low fat yogurt almond slices fresh coriander leaves |
For the curry sauce. In large sauce pan on medium heat add all the dried spices to the groundnut oil and toast the spices for 4-5 minutes until lovely and aromatic. Then, finely chop the cloves of garlic and add them to the spices, fry off the garlic and spices for a further 2 minutes. Finely chop the onion and add this to the spices, turn down the heat and cook the onion slowly until soft and sweet. Once softened add in the tin of tomatoes, lime juice and season with salt and pepper.
Roughly chop the courgettes and aubergine (or vegetables of your choice) and add them to the curry sauce. On a medium heat cook and soften the vegetables in the curry for 10-15 minutes. The curry sauce should slowly be reducing and thickening during this time.
5 minutes before serving start to cook the garlic naan. Roll out the dough into thin discs and cook them in a dry frying pan on high heat. Cook on each side for 2/3 minutes.
Serve the curry in a bowl accompanied by the warm garlic naan breads. Sprinkle over sliced almonds, fresh coriander leaves. Enjoy with a dollop of creamy cool yogurt.