Hot with the chilli and tangy from the tamarind, this is a great quick and easy way to serve up 1 aubergine, perfect for two as part of an Indian feast. As the aubergine brown in the oil it really picks up the flavour of the fennel and nigella seeds, feel free to only use one spice if that’s all you have and if you can’t find any tamarind paste then you can always substitute with lemon or lime juice
Hot and tangy aubergine
Carrot, sweet potato and ginger curry
We love a curry but they are just not the same without the onion and garlic however with this recipe you can still appreciate other flavours typically associated with curries such as ginger, cumin and turmeric. You can amend the chilli content to suit your preference, add more or less, the tamarind sets a tart tone and the fish sauce adds a salty umami element, you can get vegetarian alternatives if you wanted to make this curry vegan.
Caribbean black eye pea, aubergine and ham hot pot
A delicious warming one pan meal to sooth your soul.