I make no secret of my love for and of Brinjal (Aubergine)….this dense, filling, fleshy, low carb awesome bulbous vegetable, has been my soul food since beginning my journey to health and a new me for the past 10 months and longer…I dedicated an entire blog post to it during my first month of renewed blogging! It’s a humble vegetable I proudly grew up on and it goes a long way as chips, baked, braai’d, curried, in stews, salads, with fish, lamb, chicken, prawns and shrimps – very versatile and did I say LOW CARB? Eating as my ancestors did most certainly holds true in all things Paleolithic!
I was excitedly thrilled when I came across this recipe in Nigel Slaters’ Eat, The little Book of fast Food, (not take aways!) which contains quick meals that can be made with ingredients you have on hand, and is a collection of inventive food ideas for those pressed for time, and with recipe variations, as I have done, to his basic brinjal curry, I have gained new found inspiration in ways to prepare the humble brinjal!
This version is indeed very rustic and one that is another meal winner, this simple and easy to cook recipe smacks of the experience of curry connoisseur, who’s love for cooking is evident in rounding off this curry with garam masala! – the tempering spices may be adjusted to suit individual tastes – Mr Slaters’ version was slightly spicier! A perfect nutritious curry for the cold winter days already upon us.
2 medium-sized firm and fresh brinjals
2 medium sized onions, roughly chopped
2-3tblsp extra virgin olive oil or ghee
2 tbslp sugar-free curry powder / masala
2-3 cloves garlic
1 tbslp finely chopped fresh ginger
3-4 large ripe tomatoes, roughly chopped
1-2 tsp garam masala
Himalayan or Sea salt to taste
fresh coriander to garnish
- Peel the onions and roughly chop them.
- Thickly slice the brinjals.
- Peel and slice a medium to large sweet potato (you may steam for 10 minutes to soften)
- Add the oil of choice to a large deep pot and add the onions and brinjals. As they soften, peel and thinly slice 2 cloves of garlic and add to the pot with the ginger. You may add the steamed sweet potato now.
- Stir in two tablespoons of curry powder or masala and mix well.
- Add the tomatoes and leave the curry to simmer for about 25 minutes, until a thick gravy has formed.
- Season with salt (and pepper if preferred) and the garam masala.
- Garnish with fresh coriander.
- Serve hot with a dollop of coconut cream if preferred, as a side vegetable dish to complement your meal or simply on it’s own.