Zucchini and Eggplant Curry

A community recipe by lizzielleson

Not tested or verified by Nigella.com

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Introduction

This curry is similar to a Green Chicken curry. It's great for just using up all your left over vegetables and making them taste nice.

Ingredients

Serves: Curry would serve approximatel

Metric Cups

1 courgette
1 aubergine
fresh rosemary
fresh dill
ground cumin
turmeric
2 red chillies
500 millilitres coconut cream
2 chicken breasts
1 onion
3 cloves garlic
extra virgin olive oil
butter (to taste)
basmati rice (or rice of your own choice)

1 zucchini
1 eggplant
fresh rosemary
fresh dill
ground cumin
turmeric
2 red chiles
18 fluid ounces coconut cream
2 chicken breasts
1 onion
3 cloves garlic
extra virgin olive oil
butter (to taste)
basmati rice (or rice of your own choice)

Method

Zucchini and Eggplant Curry is a community recipe submitted by lizzielleson and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel and dice onion. Pour a little olive oil into the bottom of a pot, and wait till heated. Add the onion. Crush cloves of garlic into the onion and stir. Add a little Rosemary and Dill - amounts alter depending on personal taste.

Chop courgettes into 'half moons' and dice your aubergine. Once the onions are brownish, add the courgettes and aubergine with a little salt. Straight away, add about 330ml or coconut cream and a dash of water so that the herbs can infuse. Add your butter to taste - this will take the edge off all the herbs, and create a certain subtlety.

Once heated, but not simmering or boiling, add some ground cumin (to personal taste) and stir in. You may add your chilli's or chilli powder after the ground cumin has infused, then stir. Let the curry then simmer on a very low heat for approximately half an hour so that everything can infuse.

During this time, cut and dice your chicken breast and brown (not cooking all the way through) in a seperate saucepan using a little olive oil and some dill.

Once the chicken has cooked on the outside, add then to the curry. The chicken will then cook all the way through in the curry, and become soft in the middle, rather than tough. Let simmer until the chicken is cooked.

Once the chicken is cooked, remove the curry from heat, and cook your rice (amounts vary depending on number fo people being served). Once your rice has almost finished cooking, place your curry back onto the heat until it is hot (not scalding).

Serve with tomato and Spanish onion salad; diced tomato, one finely diced Spanish onion, salt and a little vinegar.

Chop zucchini into 'half moons' and dice your eggplant. Once the onions are brownish, add the zucchini and eggplant with a little salt. Straight away, add about 330ml or coconut cream and a dash of water so that the herbs can infuse. Add your butter to taste - this will take the edge off all the herbs, and create a certain subtlety.

During this time, cut and dice your chicken breast and brown (not cooking all the way through) in a seperate saucepan using a little olive oil and some dill.

Serve with tomato and Spanish onion salad; diced tomato, one finely diced Spanish onion, salt and a little vinegar.