Egg and Vegetable Curry

Name: Egg and Vegetable Curry
Yield: Serves 4-5
Ingredients: 14 oz (397 g) tin tomatoes; salt; 6 eggs; chopped coriander leaves or parsley to garnish; ½ teaspoon (2.5 ml spoon) cayenne pepper; 1 large green pepper, sliced; 1 small cucumber, sliced in 1-inch (2.5 cm) thick chunks; 1 tablespoon (15 ml spoon) lemon juice; chopped coriander leaves or parsley to garnish; 2 tablespoons (2 X 15 ml spoon) oil; 3-4 cloves garlic; 1-inch (2.5 cm) piece fresh ginger; 2 medium-size aubergines; 1 teaspoon (5 ml spoon) ground cumin; ½ teaspoon (2.5 ml spoon) turmeric; 1 teaspoon (5 ml spoon) ground cinnamon; 2 teaspoons (2 X 5 ml spoon) ground coriander

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

Eggs take extremely well to spices and I always find this dish useful for my vegetarian mother-in-law because it is substantial enough to make a main meal, accompanied by a bowl of Basmati Rice. The cucumber adds a refreshing texture.

Ingredients

2 medium-size aubergines
1-inch (2.5 cm) piece fresh ginger

Main course
Gluten-free
Vegetarian

Method

Cut the aubergines into 2-inch (5 cm) slices, rub all over with salt and leave in a colander for half an hour (to drain away any bitter juices). Peel the ginger and garlic and chop finely together.

Heat the oil in a flame-proof casserole, add the chopped ginger and garlic and the dry spices and fry for a minute or two. Rinse the salt off the aubergines, dry them and add to the casserole