https://yrieithydd.dreamwidth.org/ yrieithydd - Dreamwidth Studios Thu, 24 Jun 2021 19:38:52 GMT LiveJournal / Dreamwidth Studios yrieithydd personal https://yrieithydd.dreamwidth.org/144437.html Thu, 24 Jun 2021 19:38:52 GMT https://yrieithydd.dreamwidth.org/144437.html Given that I just invented a curry which was rather nice, I'm going to write down what I did for future reference.<br /><br />1 small/medium aubergine<br />1 onion<br />1 yellow pepper<br />2 heaped tsp Garam Masala plus some to sprinkle<br />1 heaped tsp Turmeric<br />1 flattish tsp Paprika<br />Pre sliced ginger<br />garlic puree<br />tomato puree<br />vegan bouillon<br />water<br />4 mushrooms<br />Creamed Coconut (about a inch of the box I opened a while ago)<br /><br />Dice the aubergine and sprikle with Garam Masala and oil and roast (I did 20 mins on c-4 in the microwave/oven combi which is micro, grill, oven). I set it for 25 but decided after 20 it was done.<br />Meanwhile slice/dice and onion (I did half just as slices and half diced) and fry gently while the aubergine cooks<br />Mix together the ginger (I fished some out with a fork), spices, garlic puree and tomato puree and vegan boulillon (I didn't measure the purees just squeezed a dollop of each). <br />Slice the pepper and dice the mushroom<br />When the aubergine seems done add the spice mixture and fry off, then add the pepper, mushroom and aubergine and some water. (I mixed the spices in a small gin glass and then rinsed that out with water) and simmer. I left it for about 20 minutes (while the potatoes I was serving it with cooked. <br />Stir in the creamed coconut until it all dissolves. Serve<br /><br /><img src="https://www.dreamwidth.org/tools/commentcount?user=yrieithydd&ditemid=144437" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments https://yrieithydd.dreamwidth.org/144437.html curry mushrooms aubergine recipe public 0