The addition of dark chocolate gives this dish an extra complexity
This is a curry that woke me up at night as I finally figured out the missing ingredient – dark chocolate, which gave it that additional depth I was yearning for. Serve with my sweet and sour coleslaw, specifically crafted for those who are not fans of mayonnaise (I am one of those people – I’m sorry, I just can’t) and, of course, roti – a staple in my home and, in my dream world, all homes. It’s perfect for mopping up any curry juices.
Serves 4 generously
For the aubergine curry
aubergines 3, washed, halved and cut into large chunks (about 2-3cm thick)
garam masala 4 tsp
ground coriander 2 tsp
turmeric 2 tsp
dried chilli flakes 2 tsp
sunflower or rapeseed oil to fry
yellow mustard seeds 1 tbsp
ginger 40g, peeled and finely chopped
limes 1½, zested
onions 2 medium, finely chopped
coconut milk 1 good quality tin
tomatoes 6 medium, washed and quartered
70% dark chocolate 30g
chickpeas 1 tin, drained and rinsed
from Lifestyle | The Guardian https://ift.tt/3iHh9fQ