Aubergine, new potato and summer bean white curry recipe
Aubergine, new potato and summer bean white curry with katta sambol This vibrant coconut milk-based curry makes the perfect summertime supper. Eat alongside katta sambol – a spicy Sri Lankan condiment. 30g/1oz coriander seeds15g/½oz cumin seeds15g/½oz fennel seeds15g/½oz black peppercorns70g/2½oz dried Kashmiri red chillies20 fresh curry leaves¼ tsp ground turmeric 30g/1oz coriander seeds 15g/½oz cumin seeds 15g/½oz fennel seeds 15g/½oz black peppercorns 70g/2½oz dried Kashmiri red chillies 20 fresh curry leaves ¼ tsp ground turmeric 1 aubergine, cut into 1-2cm/½-¾in slices1 tbsp olive oil10 curry leaves 2.5cm/1in piece pandan leaf 2 tbsp vegetable oil1 medium red onion, finely sliced3 garlic cloves, chopped 1–2 green chillies, sliced in half lengthways1 tsp ground turmeric ¾ tsp Sri Lankan curry powder1 tsp cumin seeds50g/1¾oz green beans, each one chopped into 3 pieces50g/1¾oz runner beans, cut on the bias80g/5½oz peeled, boiled and cooled Ratte potatoes400ml/14fl oz coconut milk ½ lime, juice only1 tsp salt 1 aubergine, cut into 1-2cm/½-¾in slices 1 tbsp olive oil 10 curry leaves 2.5cm/1in piece pandan leaf 2 tbsp vegetable oil 1 medium red onion, finely sliced 3 garlic cloves, chopped 1–2 green chillies, sliced in half lengthways 1 tsp ground turmeric ¾ tsp Sri Lankan curry powder 1 tsp cumin seeds 50g/1¾oz green beans, each one chopped into 3 pieces 50g/1¾oz runner beans, cut on the bias 80g/5½oz peeled, boiled and cooled Ratte potatoes 400ml/14fl oz coconut milk ½ lime, juice only 1 tsp salt 200g/7oz shallots, finely diced10 raw curry leaves, thinly sliced15g/½oz chilli flakesfine salt5g kashmiri chilli powder5g hot chilli powder20ml/½fl oz lime juice 200g/7oz shallots, finely diced 10 raw curry leaves, thinly sliced 15g/½oz chilli flakes fine salt 5g kashmiri chilli powder 5g hot chilli powder 20ml/½fl oz lime juice steamed rice steamed rice Method To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least.To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened.For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed.Serve the curry in serving bowls with the sambol and rice on the side To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least. To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least. To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened. Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened. For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed. For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed. Serve the curry in serving bowls with the sambol and rice on the side Serve the curry in serving bowls with the sambol and rice on the side Recipe tips When making the Sri Lankan curry powder make sure the windows are open and your extractor fan is on, because roasting the chillies will kick up an intense spicy fragrance which carries through the house.