Curry time.......

 
MM - Jan 2019 - Roast Eggplant with Tomato Coconut Curry and Cor

This week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).

This Tomato & Coconut curry is a family favourite in Jen’s house, and is so quick and easy to prepare. Subtly spiced with the four different seeds, plus the fresh sweet cherry tomatoes really make the dish. The recipe came about as Jen had an oversupply of cherry tomatoes (always the way with tomatoes all ripening at the same time), one random eggplant, no legumes or meat, and chickpea flour and pantry staples. So thinking cap on and voilà and hour later a dish the whole family loved.

The pudlas are great to serve with a curry and so versatile. Plus kids love them! They are a thin crepe/pancake originating from India, and the batter consistency when mixed is like cream. The mix keeps well in the fridge so feel free to double it and crank some out for breakfast or lunch. This recipe makes 2 cups, so about 8 small crepes. You can add spices like cumin, or fresh grated ginger, or even grated vegetables in to the mix.

Chickpea flour is available at the supermarket, but the best place to buy it is at the Indian grocer or the organics shop.

Enjoy! 

 

TOMATO & COCONUT CURRY WITH SPICED EGGPLANT & PUDLAS  

Recipe by Jen Pomeroy - The Modern Mess

 

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INGREDIENTS

Tomato & Coconut Curry

2 tbsp oil, plus extra for cooking eggplant

1 onion, finely diced

2 cloves garlic, finely grated

1 tsp each of fennel seeds, coriander seeds, cumin seeds & black mustard seeds, ground roughly (Saving 1.5 tsp for spiced eggplant)
1 large eggplant – cut in 4 length ways (or 2 small, cut in half), seasoned with salt & 1½ tsp spice mix

500 g fresh cherry toms, cut in half

1 tin coconut milk 
1 - 2 tbsp tamarind paste - * see below to make your own Tamarind Paste

1 tsp sugar or ½ tsp maple syrup

salt 
fresh coriander to finish 

Pudlas – Indian Chickpea Crepes 
150 g chickpea flour also called besan flour 
½ c (100g) yoghurt/buttermilk/milk kefir 
200 g water

1 tsp salt

½ tsp turmeric
2 tbsp fresh coriander or up to ½ c if you like lots of coriander
½ - 1 green chilli, finely chopped 

METHOD

Tomato & Coconut Curry
Pre heat oven to 200°C. Split the eggplants into 2 or 4 depending on size. Drizzle with oil, season with salt and rub in the spices. Roast in the oven for 20 - 30 mins or until caramelised and cooked through. For a bit more colour pop under a hot grill for a few minutes.  

Meanwhile heat oil or ghee in a frypan over medium heat, add the onion, garlic and cook until soft. Add the spices and cook for a further minute or two. Increase the heat to medium high, and add the cherry tomatoes. Cook until they start to get soft and the skins blister and pop, releasing their juices, about 5 -10 minutes. Add in the coconut milk, tamarind paste, sugar and bring to a simmer. Simmer for 10 - 15 minutes. Season with salt and adjust the tamarind to taste. 

To serve, nestle the roast eggplant in the hot curry sauce and serve with a sprinkle of coriander on top. The curry sauce and roast eggplant can be made in advance, and just needs reheating. 

Serve with rice and Pudlas. 

*To make tamarind paste from the pulp, place 25 g tamarind pulp in a bowl and pour 50 ml of boiling water over top. Leave for 10 mins and then mash with your fingers or a spoon. Push through a sieve over a bowl and there you have the tamarind paste. You can also buy tamarind paste ready to go. Each brand varies in flavor. 

Pudlas – Indian Chickpea Crepes 
Whisk all ingredients together until smooth. The batter keeps in the fridge for 3 days if needed. 

Heat a pan with a little oil, pour in ¼ cup of the batter and tilt pan to spread evenly. Turn when brown. Cover with a bit of foil to keep warm while you are cooking the remaining ingredients.  

Serves 4


All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2019