Aubergine curry, butter chicken style

Preheat the oven to 180°C

Warm 10g butter and 40 ml coconut oil in a stew pot on medium heat. Spoon in 1 minced onion, 13g grated ginger, 3 minced cloves of garlic and a royal pinch of salt and fry 15-20 mins till nicely coloured 

Add 1 tsp curcuma, 1 tsp ground cumin, 1 tsp garam masala and softly fry for another min.

Add 200g chopped tomatoes (from a can) and 200ml coconut milk and bring to the boil, then take from the fire

Halve an aubergine lengthwise, then cut a criss-cross pattern in the meat, brush with 2 tbsp tandoori paste, lightly sprinkle with sea salt, push them in the sauce (cut side upwards) and put in the hot oven for 1 hr and 10 mins till very soft and the sauce is reduced and thick.

Season with salt and pepper

Serve with fresh coriander, chutney and a roti to soak up the juices

Feeds 2

(Here the original recipe in Dutch)

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