Jul 113 min read

Aubergine Curry with Dark Chocolate & Lime

by Marie Mitchell from Kin (Particular Books)

Photography: Christian Cassiel

I’m obsessed with aubergines and I firmly believe they don’t come better than when they are salty and crispy, as they are here before you fold them into the curry. I had one of those revelatory moments for this curry. Previous versions had lacked roundness. Then, in the dead of the night, waking me from my dreams, the solution came to me – dark chocolate. Much Caribbean cocoa has a complex sweetness, which marries with the earthy flavours of the veg and spices in this curry. Cook this as often as you can when the tomatoes and aubergines are in season.

For four

(generously)

Ingredients:

3 aubergines, halved and cut into 2–3cm chunks

Sunflower oil, for frying

1 tbsp yellow mustard seeds

40g ginger root, peeled and finely chopped

1½ limes, zest only

2 onions, finely chopped

4 tsp Garam Masala (see recipe below)

2 tsp ground coriander

2 tsp ground turmeric

½ tsp dried chilli flakes

400ml full-fat coconut milk

6 tomatoes, quartered

30g 70% dark chocolate, broken up

400g chickpeas, drained

Fine sea salt

Method

Place your aubergine chunks in a colander set over a bowl and sprinkle them generously with salt. Leave for 30 minutes, for the aubergine to release its water.

Heat 1 tablespoon of sunflower oil in a heavy-bottomed saucepan on a medium heat. When hot, add your mustard seeds, fry them for 1 minute, then add your ginger and lime zest. Fry for 1–2 minutes more, or until the mustard seeds start to pop, then immediately stir in the onions, adding a little extra oil if necessary, and cook for 5–7 minutes, until softened. Add the garam masala, coriander, turmeric and chilli flakes, and fry for 1–2 minutes, then pour in the coconut milk, fill the can with water and add that, too.

Add the tomatoes and dark chocolate, season with salt, then bring the liquid to the boil, lower the heat and simmer for 30–40 minutes, until the tomatoes are breaking down.

Half-fill a large frying pan with sunflower oil and place it on a medium–high heat. Pat the aubergines dry with a clean tea towel. Once the oil is hot (about 180°C on a cooking thermometer) fry the aubergines in batches for 3–4 minutes per batch, turning, until they are caramel all over. Remove each batch with a slotted spoon, transferring it to a wire rack over a tray, to drain away any excess oil. Top up the oil, and bring it back to temperature before frying the next batch.

Once the tomatoes are ready in the saucepan, add your drained chickpeas, bring the liquid back to a simmer, cook for 10 minutes, then fold in your aubergines. Simmer for a final 10 minutes, so the aubergines have time to absorb the flavours, but without breaking apart. Then, serve.

GARAM MASALA

Ingredients

2 tbsp cumin seeds

1½ tbsp coriander seeds

1 tsp green cardamom seeds

1 tsp black peppercorns

5–6cm cinnamon stick

½ tsp fennel seeds

¼ tsp cloves

A pinch of grated nutmeg, or to taste

Method

Toast all the ingredients apart from the nutmeg in a dry frying pan on a low heat, for 2–3 minutes, or until they are fragrant. Immediately remove the toasted spices from the heat and tip them into a mortar or spice grinder. Pound them with the pestle, or turn on the grinder and pulse everything to a fine grain. Add the nutmeg according to your taste and mix through. To store, transfer the mixture to an airtight container. It will keep for up to six months.

GUINNESS PUNCH

For four

Ingredients

650ml Guinness

extra stout

300ml almond or oat milk

1 x 397g can of condensed milk

2 tsp vanilla extract

1 tsp ground cinnamon

½ tsp grated nutmeg, plus extra to serve

Splash of rum (optional), to taste

Ice cubes (optional), to serve

Method

Place all the ingredients (except the ice) into a blender or food processor and pulse until combined. Thoroughly chill the mixture and serve without ice in a tall glass; or serve straight from the blender in a tall glass over ice. Sprinkle a generous grating of nutmeg on top to finish.