Special Diet

  • 1 teaspoon cumin seeds
  • 4 teaspoons coriander seeds
  • 1 teaspoon cayenne pepper
  • 2 green chillies, deseeded and sliced
  • ½ teaspoon ground turmeric
  • 4 garlic cloves, crushed
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 300 ml (½ pint) warm water
  • 400 g (13 oz) can reduced-fat coconut milk
  • 1 tablespoon tamarind paste
  • 1 large aubergine, thinly sliced lengthways
  • salt and pepper
  • 4 mini plain naan breads, to serve

Dry-fry the cumin and coriander seeds in a small, nonstick frying pan for a few minutes until aromatic and toasted. Leave to cool, then crush together.

Mix together the crushed seeds, cayenne, chillies, turmeric, garlic, ginger and the measurement water in a large saucepan and simmer for 10 minutes until thickened. Season with salt and pepper, then stir in the coconut milk and tamarind paste.

Arrange the aubergine slices on a foil-lined grill rack and brush the tops with some of the curry sauce. Cook under a preheated hot grill until golden.

Stir the aubergine slices into the curry sauce. Serve hot with mini plain naan breads.

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