Chinese-Style Pea and Aubergine Curry
This quick Chinese-style pea and aubergine curry will be ready in just half an hour.
From the book
It’s amazing how a handful of simple ingredients can come together to produce something so luscious. This modest curry is made with readily available storecupboard spices, yet has a luxurious feel thanks to the rich, soft aubergines. The burst of sweetness from the peas brightens up each mouthful and the moreish sauce will have you coming back for more.
Note: You could use tofu or thinly sliced chicken breast in place of the aubergine. If using chicken, you will need to fry it for a shorter time at the beginning and won’t need to bubble it for as long in the sauce – just until it is cooked.
|neutral oil, for frying|
|1||medium aubergine, cut into approximately 3cm cubes|
|300ml||veg or chicken stock|
|½||an onion, sliced|
|1½ tsp||curry powder (whichever heat preferred)|
|½ tsp||ground turmeric|
|¼ tsp||chilli powder|
|½ tsp||caster sugar|
Heat 2 tablespoons of oil in a large frying pan over a medium heat. Add the aubergine along with a good pinch or two of salt. Fry for 7–10 minutes, until browned all over and tender, turning frequently.
Meanwhile, mix the cornflour with 1 tablespoon of the stock and set near the stove.
Remove the aubergines from the pan. Add another tablespoon of oil to the pan, then add the onions and fry for a couple of minutes. Add the curry powder, turmeric, chilli powder and sugar and cook for a further 2 minutes.
Add the rest of the stock along with the cornflour mix, then put back the aubergine. Bubble gently for 5–10 minutes, until the aubergines are soft and cooked through, stirring occasionally and adding a splash of water if it gets too thick. Tip in the peas and heat for a minute or two, until cooked. Serve with rice.