Aubergine & Mushroom Curry

In last weeks post I wrote a review on The Camper Van Coast by Martin Dorey and Sarah Randell. This week I am pleased to share with you one of my favourite recipes from it: aubergine and mushroom curry.

As the title of the book suggests all the recipes in it are totally do-able in the restricted set up of a camper van kitchen, so it’s a piece of cake to cook the recipes in the comfort of a fully functional kitchen. I have made this curry a few times now and recently served it to friends who came over for dinner one evening. There were clean plates all round. The recipe serves 4, but it is easily doubled and worth doing so as once cooled it freezes beautifully.

The Camper Van Coast by Martin Dorey and Sarah Randell is published by Saltyard Books priced £16.99. Out now and available to buy here.

Aubergine & Mushroom Curry

vegetable oil, for frying

1 tbsp black mustard seeds

1 tbsp black onion seeds

1 onion, finely sliced

3 cloves garlic, crushed

3 cm piece of root ginger, grated

1 tsp crushed dried chillies

1 medium aubergine, trimmed and cut into small chunks

5 handfuls (250g) thickly sliced chestnut mushrooms

2 x 400g tins chopped tomatoes

1 tsp sugar

1 tbsp garam masala

1 tbsp tamarind paste

Greek yoghurt and a handful of chopped coriander leaves, to serve

Heat two tablespoons of oil in a medium-sized pan, add the mustard seeds and onion seeds and gently heat. Once you hear these crackle and pop, stir in the sliced onion, garlic, ginger and dried chillies. Fry over a lowish heat for 8-10 minutes, stirring now and then, until the onions have softened.

Meanwhile, in a frying pan heat two more tablespoons of oil and fry the aubergine and mushrooms, in two batches, over a medium to high heat until softened and browned – add more oil as you need it.

Tip the vegetables into the pan to join the onions. Add the tomatoes and stir in the sugar. Bring everything to the boil then reduce the heat and simmer, covered, for 10 minutes.

Stir in the garam masala, tamarind paste and a generous seasoning of salt, simmer for a further few minutes. Spoon into bowls and top with yoghurt and coriander.

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