This recipe comes from super-loyal veg scheme member Ruth Jenkins, who says you can make this into a heartier meal by throwing in a tin of drained chickpeas towards the end, when you add the mix from the blender. For the photograph, she served it with rice, steamed spinach, mustard cauliflower and dhal.
1 red pepper
handful of tomatoes
2 garlic cloves
One ‘thumb’ of ginger
One spoonful curry paste
One teaspoon sugar
Peel & chop onions, garlic and ginger. Fry onion till brown, then add ginger and garlic and cook a few more minutes till fragrant.
Stir in the curry paste and fry for 5 minutes, stirring well.
Chop the tomatoes, throw them in, and cook for 2 more minutes.
Tip the whole lot into a blender and whizz to a paste.
Chop the aubergine and the pepper. I like to slice the aubergine lengthways, then each half lengthways into 4 long strips, then cut these into 3 shorter strips – but anything goes. Smaller pieces cook faster.
Put the aubergine into the pan with a quarter cup of water, cover and cook about 10 minutes until the aubergine is soft.
Add the peppers and cook another few minutes, then stir in the mix from the blender and warm through.
Taste to check – I like to add a smidge of sugar for just a hint more sweetness.
For a heartier meal throw in a tin of drained chickpeas.