Vegetarian curry with carrot and aubergine
This is a great recipe for those days you want to hold back on the meat but not on the flavour. If you’re entertaining both vegetarians and meat-eaters Michael Diacono has just the ticket. Bring on those meat-free Mondays.
26 November 2016, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Vegetarian curry with carrot and aubergine
Ingredients
- 1 onion, roughly chopped
- 2 sticks cinnamon
- 2 tsp fennel seeds
- 3 cardamom pods, smashed
- 2 cloves garlic
- 2 bay leaves
- 1 chilli
- 1 aubergine, roughly chopped
- 4 kaffir lime leaves
- 1 carrot, roughly chopped
- 1 small potato, chopped into small pieces
- Handful fresh coriander
- 1 tin coconut milk
- ½ lemon, juice only
- 2 cups basmati rice
Method
1.Fry the onion in olive oil with the cinnamon, fennel, cardamom, bay leaves, chilli and garlic.
2.Add the aubergines, carrot and potato and the kaffir lime leaves.
3.Add the coriander and add a little bit of water.
4.Add the coconut milk, cover and allow to simmer for 10 mins.
5.Add the lemon juice and serve alongside basmati rice.
This recipe first appeared on Gourmet Today TV, aired on TVM on 26 November, 2016.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
