Sarah Todd’s favourite healthy Indian recipe with ‘The King of Vegetables’

“The eggplant is also known as ‘The King of Greens’ and is excessive in fibre and low in energy. The eggplant’s absorbent flesh will take in and amplify the wealthy flavours of the curry and extra importantly its in season and in abundance proper now!”

To have fun the second season of her on-line cooking present, Sunday travels with Sarah, she shares her favorite wholesome Indian recipe with Physique+Soul.

PREP TIME 10mins
COOK TIME 40mins

Eggplant Curry:

• 1⁄4 cup (60ml) vegetable oil
• 1 giant eggplant (500g), lower into 2cm cubes
• 2 cups tomato curry base (see recipe beneath)
• 1⁄2 cup coriander leaves

1. Warmth oil in a medium deep frying pan over medium- excessive warmth.
2. Cook dinner eggplant, in batches, till browned throughout (roughly 2 minutes).
3. Take away from pan; drain on paper towel.In the identical pan, over medium warmth; cook dinner tomato curry base, stirring, till aromatic (5 minutes).
4. Return eggplant to pan together with 1⁄2 cup (125ml) water.
5. Cook dinner,lined, till eggplant is tender and combination has decreased and thickened (30minutes); season.
6. If curry combination is just too thick, add some water, somewhat at a time, till you obtain the specified consistency. To serve, divide eggplant curry on serving plates with cumin rice and kachumber salad topped with coriander leaves. Serve with coriander chutney.

Tomato Curry Base:

• 2 tablespoons vegetable oil
• ¼ teaspoon brown mustard seeds
• 1 sprig recent curry leaves
• 1 giant onion, finely chopped
• 1 recent lengthy inexperienced chilli, roughly chopped
• 1 teaspoon every garlic paste and ginger paste
• 400g can chopped tomatoes
• ½ teaspoon garam masala
• ¼ teaspoon floor cumin
• ¼ teaspoon pink chilli powder
• ⅛ teaspoon floor turmeric

1. Warmth oil in a heavy-based saucepan over excessive warmth. Add mustard seeds; cook dinner till they splutter (30 seconds).
2. Add curry leaves; cook dinner (30 seconds).
3. Cut back warmth to medium, add onion and chopped chilli; cook dinner till onion is delicate and browned (5 minutes).
4. Add garlic and ginger pastes; stir till aromatic (1 minute).
5. Add tomato; convey to the boil.Cut back warmth to low; simmer, stirring sometimes, till combination thickens (roughly quarter-hour).
6. If combination is just too thick add somewhat water, to attain desired consistency.Stir in spices, cook dinner till aromatic (1 minute).
7. Soften butter in a heavy-based saucepan over medium-high warmth (1 minute).
8. Improve warmth to excessive. Add cumin seeds, bay leaf and cinnamon stick; cook dinner, stirring usually, till cumin seeds begin to crackle (30 seconds). Cut back warmth to medium.

Coriander Chutney:

A vivid wanting herb mix, this multi-purpose chutney can be utilized as a dip, unfold or sauce. This Indian staple is gentle and flavoursome and when teamed with snacks like papdi chaat or pakoras, it is going to have company reaching for extra. Basically no Indian road meals fare is full with out this condiment. It’s a tremendous wholesome possibility that provides freshness to your dish and might be simply saved within the fridge.

• 1 cup recent mint leaves
• 1 cup recent coriander leaves
• 1 recent lengthy inexperienced chilli
• 5mm piece recent ginger, peeled, chopped
• 1⁄2 teaspoon chaat masala
• 1⁄4 teaspoon black salt (kala namak)
• 11⁄2 teaspoons lemon juice
• Place all substances in a meals processor or blender, then add roughly 1 tablespoon of water (if chutney continues to be too thick add somewhat extra water).
• Course of till clean; season to style.

Cumin Rice:

For the right fluffy rice filled with flavour, toasted cumin seeds create the appropriate stability of barely candy and barely bitter crunch.

• 1 cup (180g) lengthy grain basmati rice
• 1 tablespoon butter
• 1 teaspoon cumin seeds
• 1 bay leaf1 cinnamon stick
• Cook dinner rice as per packet directions.
• Soften butter in a heavy-based saucepan over medium-high warmth (1 minute).
• Improve warmth to excessive. Add cumin seeds, bay leaf and cinnamon stick; cook dinner, stirring usually, till cumin seeds begin to crackle (30 seconds). Cut back warmth to medium.
• Add rice; cook dinner, stirring, till every grain is coated in spice combination (roughly 2 minutes). Season to style.

Kachumber Rice:

This refreshing and cooling salad consists of a trio of tomato, cucumber and onion. Itis the right complement to Indian curries and is a staple in Indian households.

• 4 medium tomatoes, chopped
• 2 Lebanese cucumbers, lower in half lengthways, sliced
• 1⁄2 small pink onion, thinly sliced
• 1 teaspoon lemon juice
• 1⁄4 cup coriander leaves
• Mix all substances in a medium bowl; season to style.
• Cowl with plastic wrap; refrigerate till required.

The recipe is an extract from My Indian Cookbook by Sarah Todd, that can be purchased by way of sarahtodd.com.au for RRP$24.99.