Summary: You know when you are cooking and you realise that you are missing a crucial ingredient? Well this delish curry was born from just that! No tomatoes, not even tin but there was a jar of mexican salsa, so in it went. Strangely it added the needed heat and when you think about it mexican spices are not so far removed from indian. So call her crazy but not before you’ve tasted this tasty cultural combo……
Ingredients
- 3 tbslp vegetable oil
- 1 onion, chopped
- 1 – 1 1/2 tblsp cumin seed
- 1 tbsp ground coriander
- 1 tblsp ginger, minced
- 2 cloves garlic, minced
- 2 tblsp curry powder
- 1 eggplant, diced
- 2 bunches broccolini, chopped
- 1 (375g) jar of mexican salsa (hot, medium or mild as you please)
- 1/3 cup water
- 1 lemon, zested
- 1 cup natural yoghurt (low or no fat ok)
- 1 bunch coriander to serve
Instructions
- Add the oil to a heavy based saucepan and once hot add the onion, cumin, coriander, curry powder, ginger and garlic and fry for a minute or two.
- Add the eggplant, broccolini, salsa and water. Give everything a good stir to coat. Cook on a low heat with a lid on and stir now and again.
- Once the veggies are tender, add the lemon zest and cook, lid off, for another 5-10 mins. The sauce should be thick and clinging to the veggies.
- Stir though the yoghurt and turn off the heat.
- Serve with rice and fresh coriander.
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