/mcld/recipes

Aubergine cauliflower mushroom curry with leekycouscous

This is a quite indian style curry. I warn you in advance: it's GREY. Not the most fantastickest colour ever for food, but it tastes absolutely gorgeous. One cauliflower and one aubergine will be enough to make food for four.

Ingredients Method
  • A cubed aubergine
  • A cauliflower, broken into florets
  • Garlic, 2 cloves, sliced
  • Fenugreek
  • Cumin seed
  • Chilli flakes
  • Coriander
  • Turmeric
  • Tomato puree
  • Soy sauce
  • Ground black pepper
  • Mustardseed
  • Button mushrooms, halved
  • Pinch garam masala
  • A leek
  • Some string beans
  • Couscous (I used coriander & lemon flavoured stuff)
  1. The aubergine is fried in a wok or frying pan with a dab of oil until it gets a bit of colour, then put into a bowl with the cauliflower.
  2. The wok gets a little bit more oil with which to fry the garlic, fenugreek (fenugreek is important here), cumin seed, chilli flakes, coriander, tumeric, and after 3 mins some water, some tomato puree and some soy is added. It boils a little bit, then put the aubergine and cauliflower in, letting the sauce reduce while it coats the vegetables. Add a bit of pepper, mustardseed, and plenty (too much) water, and then let it simmer down to the right thickness (quite a while, on quite a warm heat).
  3. Add the halved button mushrooms soon after the water, as well as some dried coriander.
  4. The garam masala is added near the end of cooking.
  5. Meanwhile, steam the leek and the narrowly-chopped stringbeans for 5 mins, then refresh them - put them in cold water for a second.
  6. Cook the couscous by frying it in butter with the leek&bean for a minute then adding boiling water and standing for 5 mins. Fluff it up with a fork.