Close X
Monday, March 18, 2024
ADVT 
Curry

Aubergine & Bean Curry

By Chef Atul Kochhar, 23 Jan, 2018 05:11 PM
  • Aubergine & Bean Curry


Ingredients 

• 2 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• 2 shallots, thinly sliced
• 2 dried red chillies
• 3 tbsp kroeung
• 1 tbsp tuk prahoc (shrimp paste)
• 1 tbsp palm sugar
• 2-3 aubergines about 400g cut into 2.5cm cubes
• 6 kaffir lime leaves
• 500 ml coconut milk
• 300 ml vegetable stock
• A bunch of Thai basil leaves
• Salt and pepper
 

To serve:

• 2 limes, cut in half
• 1 small red onion, sliced into rings
 

Preparation

Heat the oil in a wok or pan and sauté the garlic, shallots and red chillies for two to three minutes or until lightly coloured. 
 
Stir in the kroeung, shrimp paste, and palm sugar. Cook for a further two to three minutes or until the mixture darkens.
 
Add the aubergines and lime leaves followed by the coconut milk and stock. 
 
Bring to a boil, then simmer gently for 20 minutes or until the aubergines are cooked. 
 
Stir in the basil leaves and correct the seasoning. Serve with the lime wedges and onion rings.
 
 

ABOUT THE AUTHOR

Chef Patron Atul Kochhar, of Benares restaurant in London, rose to fame as one the first Indian chefs to win a coveted Michelin star. With a focus on combining his heritage and love of British ingredients, Kochhar’s innovative modern Indian cuisine successfully redefined the perception of Indian cooking in Britain.

MORE Curry ARTICLES

Vietnamese Chicken Curry By Chef Atul Kochhar

Vietnamese Chicken Curry By Chef Atul  Kochhar
Chef Patron of the highly acclaimed Benares restaurant in London, Atul Kochhar rose to fame as one the first Indian chefs to win a coveted Michelin star. 

Vietnamese Chicken Curry By Chef Atul Kochhar

Achari Okra

Achari Okra
Chef Anjum Anand has worked across the world in innovative restaurants but her real love is delicious and stylish food that is simple enough to cook at home. 

Achari Okra

Makke ke Gatte By Chef Nita Mehta

Makke ke Gatte By Chef Nita Mehta
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.

Makke ke Gatte By Chef Nita Mehta

Saarson ka Saag

Saarson ka Saag

Saarson ka Saag by By Chef Harpal Singh Sokhi   Ingredients   4 bu...

Saarson ka Saag

Yellow Lentil Dal by Chef Floyd Cardoz

Yellow Lentil Dal by Chef Floyd Cardoz
If you are adding eggs, whisk them in a glass measuring cup. After the lentils are cooked, slowly pour the eggs into the simmering lentils while slowly stirring with a wooden spoon.

Yellow Lentil Dal by Chef Floyd Cardoz

Paneer Kofta and Shiitake Mushroom Curry

Paneer Kofta and Shiitake Mushroom Curry
Chef Anand was one of the first writers to create and write Indian recipes catering for the health-conscious 

Paneer Kofta and Shiitake Mushroom Curry

PrevNext