- 2 aubergine (medium)
- 5 baby carrots
- 4 tbsp olive oil
- 1 red onion
- 3 clove garlic
- 2 tsp garam masala powder or curry powder
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tin chopped tomatoes (400g)
- 2 ½ cups coconut milk (1 cup = 250ml)
- 1 tsp salt
- 1 tsp pepper
- Cut the aubergine into small cubes and dice carrots into rounds (2-3 cm long).
- Fry in a large pan with the olive oil on high heat for 3-4 minutes.
- While it's cooking, dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
- Dice the garlic and add to the pan with garam masala, turmeric and ground coriander. Cook the spices and garlic for 3 to 4 minutes, stirring well so it doesn't burn or stick to the bottom of the pan.
- Add your tins of chopped tomatoes and coconut milk. Sprinkle salt.
- Simmer for about 15 minutes or until the sauce has develop the right consistency. This one is up to you, it can be thicker or a bit more saucy if you prefer.
- At the end add some sugar for the right sweetness (2 tsp) and salt and pepper to taste.
- Serve with rice or naan bread or even by itself, with a side of plain yoghurt if desired, very delicious hearty meal!
- Enjoy!
