Tomato & Eggplant Curry with Black Mustard - Vegan Recipe
If you like a hearty curry that’s big on fillings and lighter on the soupy liquids — this one’s for you. A flavour-bomb that delights the senses, you can almost
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Cooking tools:
- Heavy-based pan
- Cutting board
- Chef's knife
- Paper towel
- Parchment paper
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Wooden spoon
- Tin opener
- Colander
- Serving platter
Ingredients
- 8 Sicilian eggplants or 5 medium-regular size
- 6 tablespoons mustard oil
- 1 tablespoon black mustard seeds (yellow will do)
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1/2 teaspoon nigella seeds
- 2 long dried red chillies
- 3 cloves of garlic, diced
- 1/2 red onion, diced
- 10 curry leaves
- 4 tomatoes, roughly chopped
- 1 teaspoon caster sugar
- 1 tin chickpeas
- Salt to taste
- [To serve:]
- Rice or naan bread
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