This is our take on a Kashmiri speciality curry. It’s red, rustic and spicy. We’ve used aubergine, coconut yoghurt and a blend of spices to light up those midweek meals.
<item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>4cm fresh ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 large aubergine<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>1 handful of fresh coriander<item-todo-done><item-todo-done>150g basmati rice<item-todo-done><item-todo-done>1 tbsp garam masala<item-todo-done><item-todo-done>60ml water<item-todo-done><item-todo-done>100g coconut yoghurt<item-todo-done><item-todo-done>1 handful of desiccated coconut<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done>
<item-todo-done>8 garlic cloves<item-todo-done><item-todo-done>8cm fresh ginger<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>2 large aubergine<item-todo-done><item-todo-done>2 red bell peppers<item-todo-done><item-todo-done>2 handful of fresh coriander<item-todo-done><item-todo-done>300g basmati rice<item-todo-done><item-todo-done>2 tbsp garam masala<item-todo-done><item-todo-done>120ml water<item-todo-done><item-todo-done>200g coconut yoghurt<item-todo-done><item-todo-done>2 handful of desiccated coconut<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> vegetable oil for frying<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done>
Preheat the oven to 180°C degrees l Sharp knife | Chopping board | Grater | Small bowl | Oven tray | Saucepan | Sieve | Large deep sided frying pan | Measuring jug