Light Eggplant (Aubergine) And Tomato Curry - cooking recipe

Ingredients

For the spice paste
3 garlic cloves, peeled
8 cardamom pods
1 teaspoon mustard seeds
2 teaspoons turmeric
2 teaspoons cumin seeds
2 small hot red chili peppers
For the curry
3 tablespoons oil
500 g small eggplants
3 medium onions, peeled and sliced
1 inch ginger
600 g tomatoes
500 ml vegetable stock or 500 ml water
4 tablespoons coriander

Preparation

Pour the oil in a shallow pan and heat.
Halve the eggplants and cook in the oil until they they colour and soften slightly.
Remove and drain on paper towel.
Add the onions and let cook over a low heat until golden and translucent.
Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
Keep going until you have a thick paste.
Stir the paste into the onions and cook for a few more minutes.
Quarter the tomatoes and add them to the mixture.
Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
Stir in the coriander leaves and serve.