4 February 2014

EGGPLANT, SAUSAGE & KALE NONYA STYLE CURRY

Nothing like opening the fridge, surveying the contents and seeing the makings of a tasty dinner. Tonight is curry night and I have no idea, when pushed for time, what I’d do without the Asian Home Gourmet range of spice pastes. Sometimes too much hot food in hot weather can be overpowering (why do they eat curries in the hottest countries?) But at risk of corrupting a nation’s favourite my favourite is the Singapore Nonya Chicken Curry paste. It’s tasty and makes terrific curry. That’s what we’ll be eating tonight. Here’s my recipe.

• 1 large eggplant, cut into large chunks

• 1 small red onion, finely chopped

• 6 tbsps grapeseed oil

• 8 small Perla potatoes, halved

• Asian Home Gourmet Nonya curry spice paste

• 3 cups water

• 1 tomato, chopped

• 6 little pork sausages, halved

• 5 leaves curly kale

• Handful of green beans, trimmed

• 1 cup coconut cream

Heat the oil into a large heavy deep frying pan and add the eggplant. Fry on all sides until it is browned. Add the onion and potatoes with the contents of the curry sachet and stir well together over the heat. Add the tomatoes and the water and bring to a simmer. Add the kale and simmer, covered for 20 minutes.

Meanwhile brown the sausages and blanch the green beans. Add them just before serving with the coconut cream. Reheat and serve with steamed basmati rice. Serves 4