Sri Lankan Aubergine Curry

Serves 2, prep time 15 minutes, cooking time 20 minutes

INGREDIENTS
6 mini aubergines, sliced
400ml vegetable oil for deep-frying
1 onion, chopped
4  garlic cloves, chopped
4 fresh curry leaves
2 cinnamon sticks
1 tsp of crushed Spice Kitchen cardamom seeds
2 tbsp of Spice Kitchen Sri Lankan curry powder
1 tbsp of Spice Kitchen garam masala
1 tsp Spice Kitchen chilli powder
1 tsp Spice Kitchen turmeric
1 ½ cans of coconut milk
3 chopped tomatoes
1 tsp of sugar
1 tsp salt
Juice of ½ a lime
Steamed rice to serve

METHOD

Heat the oil in a deep pan, when the oil is smoking add the aubergines, deep-fry until lightly browned.
Remove from the oil and place on some kitchen towel to soak up the excess oil.
Next, add two tablespoons of oil to a deep pan and gently sauté the onions, garlic and curry leaves.
Add the spices and stir until fragrant. Pour in the coconut milk, stir and simmer for five minutes.
Add the deep-fried aubergines, tomatoes, salt, sugar and lime. Simmer for a further 10 minutes, stirring occasionally.
Finally, remove the cinnamon sticks, curry leaves and serve with steamed rice.

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