The Star: February 20, 2020
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<strong>The</strong> <strong>Star</strong> Thursday <strong>February</strong> <strong>20</strong> <strong>20</strong><strong>20</strong><br />
18<br />
FOOD<br />
Latest Canterbury news at starnews.co.nz<br />
<strong>The</strong>se eggplant curries are aubergenius<br />
• By Ian Knott<br />
Whether you call it<br />
eggplant or aubergine,<br />
this vegetarian and vegan<br />
staple can turn any meal<br />
into a hearty one.<br />
Cook eggplant pieces<br />
with fragrant spices and<br />
red lentils for a hearty yet<br />
healthy vegan curry<br />
VEGAN EGGPLANT<br />
DHANSAK CURRY<br />
Serves 4<br />
Ingredients<br />
100g red lentils<br />
1 onion, large, grated<br />
400g tin of cherry tomatoes<br />
1 tsp ground turmeric<br />
2 large eggplants, cut into 3cm<br />
chunks<br />
2 Tbsp peanut oil<br />
2 tsp cumin seeds<br />
2 tsp ground coriander<br />
4 cardamom pods, split<br />
4 garlic cloves, crushed<br />
coriander a small bunch, chopped<br />
1 tsp garam masala<br />
rice and naan to serve<br />
Directions<br />
Put the lentils, onion, tomatoes,<br />
turmeric and 1 tsp of salt in a pan<br />
HEARTY: (Above) Vegan<br />
eggplant dhansak curry.<br />
(Right) Coconut and peanut<br />
eggplant curry.<br />
with a tomato tin full of water,<br />
and bring to a boil. Turn down<br />
the heat and simmer gently for<br />
<strong>20</strong>min or until the lentils are<br />
tender.<br />
Meanwhile, put the eggplant<br />
in a bowl, and toss with the oil<br />
and some seasoning. Heat a large<br />
frying pan then cook half the<br />
eggplant until golden brown and<br />
softened. Tip out on a plate and<br />
do the next batch.<br />
Tip all the eggplant back into<br />
the pan and cook for a minute,<br />
then add the spices (not the<br />
garam masala) and cook for<br />
2min. Stir in the garlic and cook<br />
for a few minutes then tip in the<br />
tomato and lentil mix, plus <strong>20</strong>0ml<br />
of water. Simmer for <strong>20</strong>min,<br />
stirring regularly, then stir in the<br />
coriander and garam masala and<br />
cook for another 2min. Serve<br />
with rice and naan, if you like.<br />
This creamy coconut and<br />
peanut eggplant curry<br />
is vegetarian and ready<br />
in just 30min, making it<br />
the perfect comforting<br />
midweek meal<br />
COCONUT AND PEANUT<br />
EGGPLANT CURRY<br />
Serves 4<br />
Ingredients<br />
oil for frying<br />
2 eggplants, cut into large chunks<br />
2 onions, chopped<br />
2 garlic cloves, crushed<br />
5cm ginger, finely grated<br />
1 tsp cumin seeds<br />
1 tsp coriander seeds, crushed<br />
1 tsp turmeric<br />
½ tsp chilli powder<br />
400ml coconut milk<br />
1 Tbsp tamarind paste<br />
1 Tbsp peanut butter<br />
coriander, bread and rice to serve<br />
Directions<br />
Heat 1 Tbsp oil in a pan. Cook<br />
the eggplant in batches until<br />
golden and soft. Add another<br />
Tbsp of oil if you need to. Scoop<br />
out once they are done.<br />
Add the onion to the same pan<br />
and cook until soft and golden.<br />
Add the garlic and ginger and<br />
cook for a minute. Add the spices<br />
and cook for 2min.<br />
Tip in the coconut milk,<br />
tamarind and peanut butter.<br />
Simmer gently until the peanut<br />
butter dissolves. Add the eggplant<br />
back and simmer for 15min. Stir<br />
through some coriander and<br />
serve with bread and/or rice.<br />
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