Aubergine and cabbage with coconut

Fry an aubergine cut into chunks, add tbs coriander, fry another 5 mins, mix with leftover curry and dhal from yesterday,  and some leftover cooked plain cabbage, simmer with enough water to make a sauce, add coconut and coriander leaf, served with chapatis and yogurt. OK, better than yesterday’s.  I dry-fried the aubergine in the wok for 10 mins before adding the oil so it wouldn’t soak up as much oil as aubergine normally does, seems to have worked.

Shakshuka thick sauce

  • 1 egg per person
  • 1 onion, sliced
  • 1 habanero chillie, crumbled
  • 1 red pepper, diced
  • 1 tin chopped tomtoes
  • 1lb green tomatoes
  • pinch of cumin seed, salt, chopped coriander, olive oil

Toast the cumin seeds, fry the sliced onions and chilli until well goldenbrown. Separately fry the peppers a bit, add the tomatoes and fry until starting to soften. Add tinned tomatoes and  salt, combine,  cook until sauce thick, make wells, add eggs, salt each egg and sprinkle with coriander. Cover with lid and bake until eggs set. Served with a chapati-like flat bread-tortillas better.

Next time: add the coriander after baking. 1 habanero between 6 made for a very hot shaksuka

Sprout and turnip pink curry

Sprouts and turnips braised in beetroot juice with fried onion slices and ginger, thickened with tahina and flavoured with panch puran and extra fennel. Lemon juice and coriander. NWR, but would hve been better if I’d used coconut instead of tahina. Served with rice and carrots (OK) and a standard dhal with peppers.