A little more complicated but nonetheless this makes a fabulous Vegan meal.
Onions x3 – chopped
Ginger x thumbsize crushed
Chili x (to taste) (4) chopped
Garlic x 1 clove (optional) crushed
Haldi (turmeric) x ½ tsp
Salt (to taste) x 1 tsp
Garam masala (see mix) x 1 tbsp
Tomato tinned ½ or fresh tomatoes (3)
Tomato puree ½ tsp
1 Large Aubergine
2 medium potatoes
Prepare the Aubergine and Potato
Cut the Aubergine in half and place it into oven to soften. This will take around 20min.
Cube the potatoes into 2cm cubes and par boil.
Brown the chopped onions in olive oil or Ghee (clarified butter) until golden. Do not let them go too dark.
Add ginger , garlic and soften for 2 minutes be careful not to burn it
Add haldi and garam masala and cook down for 2 minutes
Add Tomatoes ,chillies, tomato paste and salt
Cook this down with the lid on for 10min minutes on a low heat – you should notice the oil/butter settle on the surface.
Keep stirring to prevent it sticking.
Add the par boiled potatoes. Leave with the lid on for 3min
Remove the flesh from the aubergine and mince with a fork.
Add this to the pan too.
Leave to cook for 10min. Stirring occasionally.
This is a little time consuming, however, if you have made the base in advance (it will keep for a week in an airtight container) it will only take about 20min.
I love this, it is real comfort food especially if you serve it with roti and a little plain yoghurt.