October 02, 2012

Caribbean Aubergine Curry

If you step into our kitchen those days, there is a good chance you would find vegetables roasting, a pot very slowly simmering on the hob or a fruity crumble cooking in the oven. As trees are starting to change colours and the days getting shorter I felt it was time for cooking comforting meals. My number one comfort food is a good curry. And we usually have one every week as soon as the weather turns autumnal. For this one, I wanted it to cook very slowly for at least 1 hour, to allow the flavours to develop and the aubergines to get a melt in the mouth texture. This is no authentic Caribbean curry, but rather one I got inspired by a pork with aubergine dish my Mum used to make. It filled the house with smells of spices and it just felt good to be at home on an autumn night.

Caribbean Aubergine Curry – serves 4
• 2tbsp coconut oil
• 2 onions, peeled and sliced
• 3 cloves of garlic, peeled and sliced
• 1tbsp four-spice mix
• ½ red chilli, deseeded and finely sliced
• 3 aubergines, cut into cubes
• 4 tomatoes, cut into chunks
• 200ml water
• Juice of ½ lime + 1 lime cut into quarters
• 2tbsp dark rum

1. Heat the coconut oil in a large sauté pan, add the onion and fry for 5min. Add the garlic, chilli and four spice mix and cook for 1min, stirring all the time. Add the aubergines and stir fry for 5min. Add the tomatoes and cook for another 5min. Add 200ml water, cover and reduce the heat onto low. Cook very gently for 1hour, until the aubergines are really soft and completely cooked through.
2. Add the rum and lime juice and cook for another 5min.
3. Serve in bowls with basmati rice and quarters of lime.

Curry Caribéen aux Aubergines – pour 4 personnes
• 2cs d’huile de noix de coco
• 2 oignons, pelés et émincé
• 3 gousses d’ail, pelées et émincées
• 1cs de quatre-épices
• ½ piment rouge, égrainé et finement émincé
• 3 aubergines, coupées en cubes
• 4 tomates, coupées en cubes
• 200ml d’eau
• Jus d’1/2 citron vert + 1 citron vert coupé en quartiers
• 2cs de rhum brun

1. Faire chauffer l’huile de noix de coco dans une grande sauteuse, ajouter l’oignon et le faire revenir 5min. Ajouter l’ail, le piment et le quatre-épices et faire revenir 1min en mélangeant tout le temps. Ajouter les aubergines et faire revenir pendant 5min. Ajouter les tomates et faire revenir pendant 5min. Ajouter 200ml d’eau, couvrir et réduire à feu doux. Faire cuire tout doucement pendant environ 1h, jusqu’à ce que les aubergines soient tendres et bien cuites.
2. Ajouter le rhum et le jus de citron vert et laisser cuire encore 5min.
3. Servir dans des bols avec du riz basmati et un quartier de citron vert.

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