Weeknight-friendly Aubergine Tart with the coconut and curry leaf we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the coconut and curry leaf elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and sear until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the turmeric and the rest of the coconut and curry leaf flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
Members
This Indian Salad leans on coconut and curry leaf to do the heavy lifting. We braise the Black...
Indian
Members
Our tested Baked Cod Hash: slow-braised, generous, and balanced with coconut and curry leaf....
Indian This Indian Soup leans on garam masala to do the heavy lifting. We sear the Lamb for real...
Indian This Indian Gratin leans on garam masala to do the heavy lifting. We grill the Paneer for real...