Aubergine & Tomato Curry with Indian Flatbreads: A bright and vibrant vegetarian curry that is bursting with flavour. The curry is served with quick and easy non-yeast recipe for Indian style flatbreads, which are made with yogurt, flour, salt and butter, and are the perfect accompaniment with the curry.
STAYING IN-IN
WITH
STOVES
Today’s recipes for Aubergine & Tomato Curry with Indian Flatbreads were created specially as part of my ongoing collaboration with STOVES. I love their concept of “Staying In In”, basically, it’s all about staying in, as in staying at home, with good food and wine, good friends and treasured family. It’s about going that extra mile and making a night in extra special. The food is an essential part of “Staying In-In” as it forms the centre of a cosy, warm evening (or lunchtime) where the home cook can show off their skills, but in a special and very inclusive way. By sharing lovingly cooked food with your guests, there’s no need to venture out and your lucky diners can also stay the night for the ultimate “Staying In-In” experience. And, today’s recipes are perfect for a Friday Night “Fake Away”, a real “Staying In In” curry feast treat, with a vegetarian curry, flatbreads and rice.
All of my recipes, and the rice, was cooked on my fabulous STOVES Richmond Deluxe 900DFT range cooker. I cooked all of today’s recipes on the gas hob top, even the flatbreads, as I have an optional griddle plate that came with my range, (comes as standard with the Deluxe) which is so useful for quick bread as well as cooking breakfasts. My range is the 900mm model, which is big enough for my kitchen. It has five gas burners on the hob-top and four electric ovens with proflex splitter, which converts 3 ovens into 4, and is a handy function for all my cooking and baking needs. I have shared the recipe cards for the Aubergine & Tomato Curry with Indian Flatbreads below, as well as a quick method for perfectly fluffy rice. I also have another recipe that I created with STOVES here: MINI BEEF WELLINGTONS WITH BOOZY BERRY SAUCE. I hope you enjoy today’s recipes, and do let me know if you make them at all, Karen
MINI BEEF WELLINGTONS WITH BOOZY BERRY SAUCE.
Aubergine and Tomato Curry
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 10 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party |
| Region | Indian |
| By author | Karen S Burns-Booth |
Ingredients
- 1 tablespoon rapeseed oil
- 1 large onion (peeled and diced)
- 2.5cm fresh ginger (peeled and finely minced)
- 4 cloves garlic (peeled and finely minced)
- 1 tablespoon Madras curry powder
- 1 teaspoon dried coriander
- 1 teaspoon dried cumin
- 2 tablespoons tomato puree
- 2 aubergines, diced into even size pieces
- 450g cherry tomatoes
- 1 x 400g tin chopped tomatoes
- Zest of 1 lime
- Juice of 1 lime
- 2 tablespoons fresh coriander, chopped (plus extra for garnish)
- Salt and pepper to taste
Note
Aubergine and Tomato Curry: A bright and vibrant vegetarian curry that is bursting with flavour. Fresh coriander, ginger and lime zest adds extra vibrancy.
Directions
| Step 1 | Add the oil to a large lidded pan and heat over a medium heat until hot. Fry the onion for 5 to 6 minutes until soft and then add the ginger, garlic, curry powder and spices and cook for a further 2 to 3 minutes stirring all the time. |
| Step 2 | Stir in the tomato puree and the chopped aubergines and cook for 4 to 5 minutes. Add the fresh and tinned tomatoes, then reduce the heat and simmer over a gentle heat with the lid on for 20 to 25 minutes. Remove the lid continue to cook for a further 10 minutes. |
| Step 3 | After 10 minutes, add the lime zest, lime juice and fresh coriander and cook for a minute or 2. Adjust seasoning with salt and pepper to taste, if needed. |
| Step 4 | Serve on a bed of steamed rice with naan breads/flat breads, mango chutney and the extra coriander sprinkled over the top. |
| Step 5 | Curry can be frozen once cooked for up to 3 months. Defrost in the container overnight and reheat over a gentle heat. |
Quick Indian Flatbreads
| Serves | 5 to 6 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Bread, Side Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | Indian |
| By author | Karen Burns-Booth |
Ingredients
- 150g white SR flour (or SR wholemeal flour)
- 1/2 teaspoon salt
- 150g thick Greek style yogurt
- 4 tablespoons ghee (or clarified butter and vegetable oil)
Note
Quick Indian Flatbreads:Quick and easy non-yeast recipe for Indian style flatbbreads, made with yogurt, flour, salt and butter, these are perfect with curry.
Directions
| Step 1 | Place all of the ingredients in a bowl and mix to form a dry dough, adding extra flour if needed. Knead for a minute or two and them wrap the dough in clingfilm and chill for half an hour. |
| Step 2 | Divide the dough into 5 or 6, then roll each portion into a ball and flatten with a rolling pin to form round or oval discs about 2mm thick. |
| Step 3 | Grease a griddle or a heavy-based skillet/pan with a little butter or oil and cook the flatbreads over a medium heat for about 2 to 3 minutes each side until they are golden brown and have puffed up slightly. Serve with curry. |
How Cook Rice:
1. Measure the rice into a jug or cup, allow 75g per person.
2. Rinse the rice in cold water until the water runs clear.
3. Pour the rice into a lidded pan, and then add the water – you need double the amount of water to rice. So, 2 cups or 150ml to every 75g of rice.
4. Add a pinch of salt and bring the rice and water to the boil, stirring once or twice to make sure its all evenly distributed.
5. As soon as the rice has been brought to the boil, then the heat down to the lowest setting, put the lid on and allow to rice to simmer for 10 minutes. DO NOT TAKE THE LID OFF!
6. After 10 minutes, remove the lid and check the rice, the liquid should have all gone and the rice will be soft and fluffy, and soft to the bite. If it’s not cooked, replace the lid and cook for a further 2 to 3 minutes, checking after a minute.
7. Once cooked, fluff the rice up with a fork and serve straight away.
*DISCLAIMER – THIS IS A PAID PARTNERSHIP WITH STOVES. I RECEIVED A STOVES RICHMOND DELUXE RANGE COOKER AND A FEE AS PART OF MY COLLABORATIVE WORK WITH THEM*
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