Name: Sesame Aubergine Curry with Keralan Spinach & Sweetcorn Salad
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tbsp groundnut oil; 1 tbsp sesame seeds; 25 g/1 oz creamed coconut; sea salt; 1 tbsp ground coriander; 1 red onion; 225 g/8 oz spinach; 85 g/3 oz/heaped ½ cup cashew nuts; ½ tsp chilli powder; 250 g/9 oz/1¼ cups basmati rice; 2 tbsp groundnut oil; 1 large red onion; 2.5cm/1in piece fresh root ginger; 4 garlic cloves; 3 tomatoes; a pinch of sugar; 1 tsp cumin seeds; ½ red chilli; ½ lemon; ½ tbsp ground cumin; 1 lemon; 1½ tsp sea salt; 140 g/5 oz/heaped ⅔ cup tinned sweetcorn; 1 handful of coriander leaves; 350 g/12 oz baby aubergines

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

This vegetarian feast is my take on a classic North Indian curry. It’s served with a fresh spinach and sweetcorn dish, hailing from Kerala, which is a cross between a side dish and a salad, and makes the perfect contrast. A lovely touch for maximum flavour when preparing this curry is to cut a slit in the aubergines and then to rub in a little of the spice mix. You can really taste the difference – the aubergines suck up all the flavour of the spices while they cook gently in the sauce.