Gujarati-Style Aubergine Curry With Cucumber Raita
This method of cooking aubergines originates from Gujarat on India's western coast. A predominantly vegetarian region, pulses and lots of fresh vegetables usually form the base for curries in this area. Here you'll create an aubergine curry known as 'ringra nu shaak'. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the grill to high
Add half your aubergine[s] (you'll use the rest later!) to a tin foil-lined baking tray and pierce a few times with a knife, then put the tray under the grill for 20-25 min or until blackened all over and fork-tender
Once done, remove the tray from the oven and carefully (it will be hot!) scoop the flesh out of the blackened aubergine into a bowl and season generously with salt – this is your smoky aubergine
Meanwhile, boil a kettle
Peel and slice your red onion[s] finely
Peel and finely chop (or grate) your garlic and your ginger
Peel and dice the remaining aubergine[s]
Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat with 2 tbsp [3 tbsp] [4 tbsp] vegetable oil
Add the sliced onion with a pinch of salt and cook for 8-10 min or until starting to soften
Add the chopped garlic, chopped ginger and diced aubergine then continue to cook for 3-4 min
Tip: If your pan starts to look dry, add a little more oil!
Once fragrant, add your ground coriander, cayenne pepper (can't handle the heat? Go easy!), half of your ground cumin (you'll use the rest later), tomato paste and your vegetable stock mix with 250ml [325ml] [400ml] boiled water
Reduce the heat to medium and cook, covered, for 8-10 min or until the chopped aubergine is cooked through
Dice your cucumber finely and add to a bowl
Chop your coriander roughly, including stalks
Gently mash the smoky aubergine with a spoon
Once the chopped aubergine is cooked through, stir the smoky mashed aubergine and chopped coriander through the curry – this is your Gujarati-style aubergine curry
Remove from the heat and set aside until serving
Meanwhile, add your natural yoghurt and remaining ground cumin with a pinch of salt, pepper and 1/2 tsp [3/4 tsp] [1 tsp] sugar to the bowl with the diced cucumber and give everything a good mix up – this is your cumin & cucumber raita
Add your naan[s] to a toaster for 1-2 min or until warmed through
Once hot, spread with butter and sprinkle with your sesame seeds
Serve the Gujarati-style aubergine curry with the buttered naan and the cumin & cucumber raita to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, gluten, milk, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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