Method
Make it happen
- 01
Heat the oil in a deep frying pan and soften the onion for 8 minutes, stirring, until golden at the edges.
- 02
Add the garlic and ginger for 1 minute, then stir in the ground coriander, cumin and turmeric for 30 seconds; add tomatoes, tomato purée, water and salt, and simmer the masala for 12 minutes.
- 03
Toss aubergine with the extra oil and roast at 200°C fan for 20 minutes while the potatoes simmer in the masala with additional water.
- 04
When the potatoes are tender after about 20 minutes, fold in the roasted aubergine and garam masala; heat for 3 minutes.
- 05
Rinse the rice until the water runs almost clear. Add to a saucepan with 450 ml water, bring to the boil, cover and simmer on very low heat for 12 minutes; rest covered for 5 minutes.
- 06
Taste, adjust the seasoning and spoon the hot curry over the rice to serve.