Aubergine korma with homemade wholemeal chapatis - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Aubergine korma with homemade wholemeal chapatis By You Magazine - May 14, 2018 Once you’ve had a taste of the good stuff it’s very difficult to go back. Nowhere is this more true than when it comes to bread. In this recipe we want to give you a go at making your own, to see just how delicious (and satisfying) it can be. Rather than go in at the deep end though, we’re kicking off with the simplest bread of them all: the humble chapati. Prized in India for its easiness to prepare (and the fact that they’re awesome for mopping up sauce). Jason Ingram SERVES 2 125g wholemeal flour flavourless oil, or olive oil 300g potato, 1cm dice 1 garlic clove, finely chopped 3 tbsp fresh coriander, roughly chopped 1 aubergine, 2cm dice ½ red onion, thin half moons 1 tsp ground coriander 1 tsp ground cumin ¾ tsp ground turmeric ¼ tsp mild chilli powder (optional) 1 vegetable stock pot 125g baby spinach 200g Greek yoghurt 2 tbsp flaked almonds salt and black pepper 1. Put all but 2 tbsp of the wholemeal flour into a bowl with ¼ tsp salt. Gradually add 50–75ml water whilst you mix it with your hands. Keep mixing and adding until you have a soft (but not soggy) dough. 2. Sprinkle the remaining flour onto your work surface and coat the dough in 1 tsp oil. Knead the dough by pushing it away from you on the work surface. Form it back into a ball and then push it away again to stretch it. Once you’ve pummelled it for a few mins leave it to rest. 3. Prep the potato (no need to peel), garlic and fresh coriander. Trim the top and bottom off the aubergine and discard. Cut the aubergine in half lengthways, then slice each half lengthways into 2cm thick slices. Now line up the slices and chop widthways into 2cm dice. 4. Heat a frying pan over a medium–high heat. Add 2 tbsp oil and the aubergine and fry, stirring, until golden and slightly softened, about 6–8 mins. Add 1 tbsp oil, the onion and garlic and cook for 5 mins, or until soft. Add the ground coriander, cumin and turmeric and mix well. Now add the chilli powder if you’d like a bit of extra heat. Add the vegetable stock pot to the pan with 300ml water and stir until dissolved. Add the potato, bring to a gentle simmer, reduce the heat to low, cover with a lid and cook for 10–15 mins. Stir every 5 mins. 5. Once the curry has cooked for 10–15 mins with the lid on, remove the lid and let it bubble until reduced by a third (you don’t want it watery). Add the baby spinach, stir well to combine everything and simmer until the spinach wilts. Remove from the heat and wait 5 mins before stirring through half of the Greek yoghurt (too hot and the yoghurt will split). 6. Divide your dough into 4 pieces, then roll out each piece as thin as a pancake to form your chapatis. Tip: If you don’t have a rolling pin you can use a wine bottle or even a tin can. Place the chapatis in a searing hot, dry frying pan and cook on both sides until you see little light brown spots form. 7. Mix the remaining Greek yoghurt with half of your chopped coriander, a bit of salt (less than ¼ tsp) and a few grinds of black pepper to make a ‘raita’ (AKA yoghurt sauce). Add 1 tbsp water if it is too thick. Serve your curry with the chapatis and raita on the side and sprinkle over the remaining coriander and the flaked almonds. Recipe from HelloFresh Recipes That Work by Patrick Drake, published by Mitchell Beazley, £20 (www.octopusbooks.co.uk) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. 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