Zingy & spicy curry sauce

Preparation: 10 minutes                     

Cooking: 20 – 25 minutes

Serves 4

Ingredients

4 medium sized onions peeled and ground (use a chopper)

2 whole garlic peel and grind with the onion

2 large aubergines thick sliced lengthways (if using)

2 tablespoon oil

3 or 4 teaspoon grounded cumin

2 to 3 teaspoons red chilli powder

Juice of 2 large lemons

4 tablespoons coconut milk

3 teaspoon tomato paste

Salt to taste

Method

• Put oil in the pan and heat slightly, add the ground onion & garlic mixture, sauté till light brown.
• Add the cumin, chilli and stir till mixed well. Add a little salt to start with as you can always add more according to taste. Stir the mixture in medium heat for about 3 minutes.
• Add quarter of the lemon juice, coconut milk and tomato paste, cooking for a couple of minutes. Finally add rest of the lemon juice, put the lid on and cook in low heat for about 8 minutes or until the oil comes up.
• Add the aubergines and simmer in low heat for 15 minutes. Do not add water as the aubergine will release enough liquid to add to the curry sauce. Sprinkle with chopped coriander and green chillies right at the end.

Note

You can add meat or other vegetables if you don’t like aubergines. Cooking times will vary depending on the meat and vegetable used.