Egg and coriander curry with roasted aubergine purée

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted aubergine purée

  • 1 head garlic
  • 2 aubergines
  • olive oil, to taste
  • ½ lemon, juice only

For the egg and coriander curry

  • 3 free-range eggs
  • 2 tbsp coriander seeds
  • 20g/¾oz fresh coriander, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 knob fresh root ginger, grated
  • 3 hot green chillies, roughly chopped
  • dash oil
  • 2 brown onions, thinly sliced
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 300ml/10fl oz vegetable stock
  • cider vinegar, to taste
  • salt, to taste

To serve

  • 2 tbsp thick Greek yoghurt
  • 2 tbsp coriander micro cress
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