2.5cm| 1inch piece fresh ginger, peeled and grated
1/2tspturmeric
2tbspvegetable oil
1tspmustard seeds
10curry leaves
2white onions, finely diced
1x400g | 14oz can coconut milk
juice of half a lime
400g(14oz baby aubergines
3large potatoes(such as Maris Piper), peeled and cubed
lime wedges and steamed rice to serve
fresh coriander(cilantro) leaves to garnish
Instructions
Dry fry the coriander and cumin seeds in a small frying pan. Tip into a mini food processor with the chillies, garlic cloves, ginger, turmeric, sugar and 1 tablespoon of the oil. Blitz to make a paste.
Heat the remaining oil in a saucepan and add the mustard seeds. When the start to pop, add the your paste and stir together.
Thoroughly wash the curry leaves and pat dry. Add to the pan with the onions and sweat over low heat for 10 minutes.
Add the coconut milk and lime juice and bring to the boil.
Add the vegetables then lower heat to a simmer. Cook for 15 minutes or until the potatoes and aubergines are tender and just starting to fall apart.
Serve with rice, extra lime wedges on the side and garnish with fresh coriander leaves.