Roasted Aubergine and Pepper Ma's Paretal
This recipe uses different cooking methods, creating a richer curry.
Instructions
Preheat a baking tray in the oven at 200°C.
Prepare your aubergine and red pepper by cutting them into chunky pieces.
Dress the chunks of aubergine in 2 tbsp oil and pinch of salt. Then put on the hot baking tray and place in the oven for 10-15 minutes.
After 10 -15 minutes, the aubergine will have taken on some colour. Dress the pepper in 2 tbsp oil and a pinch of salt then place on the same baking tray for 5 -10 minutes.
The aubergine and pepper will now be ready to add to the curry when needed.
Empty the Ma’s Paretal Curry Pack into a pan and toast off the spices on a low/medium heat. Add creamed coconut to toast it with the spices for 5 minutes. Keep an eye on the coconut as if overdone, it can become bitter.
Add water, passata and sugar. Stir, cover and cook on a medium heat for 10-15 minutes.
At this stage, the oil should be visible on the top of the sauce. Stir then add in your roasted aubergine and pepper to let them warm through.
Squeeze some lemon juice into the curry, season with salt and garnish with some fresh coriander. Ready to serve, enjoy