Fiery Goan Aubergine, Potato And French Bean Curry
Fiery Goan Aubergine, Potato And French Bean Curry
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- 1 pack of The Spice Tailor Fiery Goan Curry
- 1½ tbsp vegetable oil
- 1 medium potato, peeled and cut into 2cm pieces
- 250g small aubergine or Japanese aubergine - cut in half (and then crosswise into quarters if large)
- 100g French beans - trimmed and cut into 3cm lengths
- Heat the oil in a non-stick pan and add the spices from the whole spice sachet, adding the extra chilli for a sharper heat. Sizzle for 20 seconds.
- Add the potatoes, fry for 2 minutes and add the aubergine.
- Season lightly and fry for 4-5 minutes, browning all over. Halfway through frying the aubergine, add the french beans to the pan.
- Add the base and main sauces, a small splash of water and bring to a boil.
- Simmer for 6-8 minutes until the vegetables are cooked through.
- 1 pack of The Spice Tailor Fiery Goan Curry
- 1½ tbsp vegetable oil
- 1 medium potato, peeled and cut into 2cm pieces
- 250g small aubergine or Japanese aubergine - cut in half (and then crosswise into quarters if large)
- 100g French beans - trimmed and cut into 3cm lengths
- Heat the oil in a non-stick pan and add the spices from the whole spice sachet, adding the extra chilli for a sharper heat. Sizzle for 20 seconds.
- Add the potatoes, fry for 2 minutes and add the aubergine.
- Season lightly and fry for 4-5 minutes, browning all over. Halfway through frying the aubergine, add the french beans to the pan.
- Add the base and main sauces, a small splash of water and bring to a boil.
- Simmer for 6-8 minutes until the vegetables are cooked through.
Keep this recipe for later
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
