I found this recipe on the Foodmatters website. They make amazing documentaries about food and they share lovely recipes and juices on their website! (www.foodmatters.com)
This curry is packed with vegetables and amazing flavours, that won’t let you feel sleepy and full after eating it. I cooked it with wholegrain couscous, but feel free to use any other grain like brown rice or millet. This meal is easily doubled to feed a crowd!
Serves 2 Ingredients: 1 large aubergine 1 teaspoon of red chilli, finely chopped (optional) 1 teaspoon fine sea salt 2 tablespoon olive oil 3 cloves garlic, finely chopped 1 tbsp. ginger, finely grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric powder a good pinch ground cinnamon 3 large tomatoes, cores removed and finely diced 1/2 lemon juice coriander, fresh to serve 1 cup of wholegrain couscous Method: Chop the top of the aubergine, then dice into 1cm pieces. Place in a large bowl, sprinkle over the salt and then mix well to evenly distribute. Set aside for 20-30 min. Meanwhile get all the ingredients ready for the curry (chopping garlic, ginger etc). When it's ready, squeeze as much liquid from the aubergine as you can (discard liquid). Heat a large frying pan over medium heat. Add a tablespoon of olive oil, then the aubergine. Cook for 4-5 minutes, stirring often until golden and tender. Add the garlic, ginger and chilli and cook whilst stirring for 30 sec. Add the spices and cook for 20 seconds or so until fragrant. Add the chopped tomatoes and a touch of water (just enough to stop the base from burning). Reduce the heat and partially cover the pan with a lid and cook for 10-12 minutes until the tomatoes have collapsed and formed a lovely thick sauce. Taste and season with lemon juice. Meanwhile place the couscous in a pan or large bowl and cover with boiling water. Add a little bit of salt and a little bit of butter or olive oil to make it extra tasty. Cover with lid till ready. Serve curry with the couscous and sprinkle with coriander leaves.