Super simple
Super simple
Super simple
Super simple
0:35 m

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.

Start cooking ➞



For the recipe

<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>


Note Ingredients double when servings increase, method may have to be adjusted accordingly.

For the recipe

<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>

Before you start

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

Prepare the veg

  • Peel the garlic and ginger and grate using a fine grater or chop as fine as you can
  • Rip the stem from the chilli (removing the seeds if you prefer a milder sauce) - finely chop most of this and finely slice the remainder (for garnish) 
  • Slice the aubergine and red pepper into bite size chunks
  • Roughly chop the coriander and set aside for garnish

Make the rice

  • Rinse the rice with cold water, place into a saucepan and cover with 250ml of boiling water
  • Bring the rice to the boil on a high heat with the lid on, then turn down to a low simmer and leave to cook for 8-10 minutes
  • Once all the water has evaporated, take off the heat and set aside

Make the curry

  • Add 3 tbsp of oil to a large frying pan and sweat off the grated garlic, ginger and chopped chilli for 1 - 2 minutes
  • Pop the aubergine and red pepper into the pan and cook for about 10 minutes, turning regularly
  • Once everything is browning and softened, sprinkle over the garam masala
  • Add the tomato purée and 60ml of water to the pan and stir to form the curry base (if it’s too thick, add a little more water to loosen – you want a thick, gravy-like consistency)
  • Stir in the coconut yoghurt, then cover with a lid and cook for 5 minutes

To serve

  • Taste the curry and season with more salt or garam masala as necessary
  • Serve up on bowls or plates with the rice, sprinkled with the chopped coriander, desiccated coconut flakes and the reserved chilli slices

Cost per portion


Calories per portion


CO2 per portion

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