Recipes from The Andalucia Kitchen Garden
Aubergine and Courgette Dhansak
A delicious warming curry that can be eaten as a main meal with some homemade naan bread. Suitable for vegans.
Preparation Time: 10 mns Cooking Time: 1 hour
Serves: 4 Difficulty: Easy
- 400gm jar red lentils
- 1 large onion, grated
- 1/2 litre of Go To Tomato Sauce (see recipes August) or 1 x 400gm tin chopped tomatoes
- 1 tsp ground turmeric
- 2 medium aubergines cut into 3cm chinks
- Equal quantity of courgettes, cut into 3cm chunks
- 2 tbsb groundnut or vegetable oil
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 12 split cardomom pods
- 4 cloves garlic, crushed
- 1 tsp garam masala
- small bunch chopped coriander to serve
- yoghurt to finish
Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan and bring to a simmer.
Meanwhile, put the aubergines and courgettes in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the mix until golden brown and softened. Tip out on a plate and do the next batch.
Tip all the aubergine mix back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix. Simmer for 20 minutes, stirring regularly, then stir in the garam masala and cook for another 2 minutes.
Easy Naan Bread
Combine 2 cups of plain flour, a teaspoon of salt, a teaspoon of sugar and half a teaspoon of baking powder with enough milk to make a firm dough. Knead on a floured work surface for a few minutes until the dough is smooth. Cover and allow it to rest for 1 hour. Cut into 4 pieces and roll into teardrop shapes about 1/2 cm thick. Place into a dry, very hot, thick-bottomed frying pan. Cook for a few minutes and turn over. The naan will puff up a little and start to char. The naan should still have a little springiness too it. Serve as is or coat with melted butter and sprinkle with chopped coriander or crushed garlic.