spicy aubergine curry

3rd September 2013


Another weekend adventure in the foothills behind Quinta da Regalaria.  It was a glorious day. Everything coming together spanning sky and earth.  Beauty was everywhere.  It was almost dark by the time we made our way back to the car,  all of us exhausted from scrambling through brambly woods and overgrown paths,  up and down hills, blissfully happy with nature’s gift and what we discovered.

And this is what we discovered,……our very own stage.  And what a show it was!



spicy eggplant curry

Serves 4

This is a lighter Summer version of the spiced aubergine and sweet potato curry I posted a while back.  A good way to use up eggplants in the garden.  A very quick and easy meal served with brown rice or quinoa and a garden salad.

ingredients : 

1 medium aubergine

12 cherry tomatoes, finely chopped

2 Tblsp ghee/oil

½ inch piece of ginger, finely chopped

3 cardamom pods

½ tsp turmeric powder

2 -3 cups water

¾ cup red lentils

1 tsp rasam powder

1 tsp tamarind paste (If using dried tamarind, soak 2 Tblsp in hot water and extract the juice)

½ tspn jaggery/brown sugar

1 tsp cumin seeds

6 curry leaves (optional)

½ cup fresh coriander leaves

salt to taste

preparation :

Sort through the dal and remove any foreign matter.  Rinse well and allow to soak in water while you prepare the other ingredients.

First, prepare the aubergine.  Peel the skin from the aubergine and cut into 1 cm circles, and then into small cubes.  Place in a colander, salt well and set aside to draw out the bitter juices for 10 mins.  Chop the tomatoes into small pieces.

Pat the aubergine cubes with kitchen paper.

Place a heavy bottomed cooking pot over medium heat, add 2 Tbsp of ghee/oil and saute the aubergine until partially softened.  Add the tomatoes, cardamom pods, turmeric powder and ginger.  Simmer for 10 min with the lid on, stirring occasionally until the tomatoes soften and the flavours in the tomatoes intensify.  Rinse the lentils and add to the pot with 2 cups of water.  Simmer for 20 – 30 minutes until the lentils are broken down.  You may need to add water depending on the consistency you desire.

In a separate pan, heat a little ghee,  add the cumin seeds.  When they darken a few shades, add the curry leaves and rasam powder.  Add to the lentils with the tamarind paste and jaggery.  Add salt and stir through the fresh coriander.  Taste and adjust the seasoning.  Optional to add a handful of spinach or kale and gently warm through.


Goodness shared from Stacey

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  • Kristin

    Dearest Stacey,

    I thought, “I’ll see if there is a new post”. It looks like it was a breath-taking day! So good to see everyone, I could almost reach through and feel the sun on my skin, taste the gardens delights….

    Xo, kristin

  • Anna Gatmon

    Got a few small eggplants in our weekly veggie box and remembered you had done some delicious looking dish with it. So just made it. Yummy. Turned out so delicious. Came out more on the sweet side then spicy, but still delicious on brown rice. I also recognize the location. Magnificent. How did you get the kids up there?

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