Mary Berry’s Aubergine Bhuna Curry
Aubergine and potatoes cooked in a fragrant curry sauce in this hearty vegetarian curry from Mary Makes It Easy.
Introduction
Chicken bhuna originates from the Bengal region of India. The word bhuna is Urdu for ‘fried’. It is a thick sauce of strong spices, garlic and onions. This is a delicious vegetable curry, and as lots of other curries have ground almonds in them, it is perfect for people with nut allergies.
Ingredients
| 4 tbsp | sunflower oil |
| 2 large | onions, roughly chopped |
| 4 | garlic cloves, finely grated |
| ½ | red chilli, diced |
| Large piece of | fresh root ginger, peeled and finely grated |
| 1 tbsp each of | ground cumin, ground coriander, and curry powder |
| 2 tsp | ground turmeric |
| 2 | large aubergines, cut into large cubes |
| 2 medium | potatoes, peeled and cut into 3cm (1¼in) cubes |
| 2 tbsp | tomato purée |
| 300g (10 ½oz) | fresh tomatoes, roughly chopped |
| 1 tbsp | mango chutney |
| 300ml (½ pint) | vegetable stock |
Method
Heat the oil in a large, deep, lidded, frying pan over a high heat. Add the onions and fry for 2–3 minutes. Add the garlic, chilli and ginger and fry for a few seconds. Stir in the spices, aubergine cubes and potatoes and fry for 3–4 minutes, coating the vegetables in the spices.
Add the purée, tomatoes, mango chutney and stock, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for about 25–30 minutes, until the potatoes are tender. Make sure you don’t overcook the aubergine, as it will become mushy.
Season well with salt and freshly ground black pepper, and serve with rice, poppadoms and mint yoghurt, if you like.
Mary’s Tips: Can be made up to a day ahead and reheated. Not suitable for freezing.
Reviews
3 Ratings
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