Aubergine and Mushroom Curry

Super, easy aubergine curry, the mushrooms give an added texture and flavour. Served along side a chicken curry this makes a very good second dish. Cheap to cook, yet full of goodness. With this recipe you get to use your microwave. A Vegetarian special.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large aubergines, about 450g each
• 3  teaspoons  oil
• 1⁄2 teaspoon mustard seeds
• 1  onion, sliced
• 4  ounces button mushrooms, halved
• 2  garlic cloves, chopped
• 1  red  chili, finely chopped
• 1⁄2 teaspoon chili powder
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄4 teaspoon turmeric
• 1  teaspoon salt
• 1  large tomatoes, chopped
• 1  tablespoon tomato paste
• 5  fluid ounces water
• 1  tablespoon fresh coriander leaves, chopped

Directions

1. Slash the aubergines on one side, down the length.
2. Place aubergines in microwave and cook on high heat for 10 minutes Remove from microwave and allow them to cool.
3. In the meanwhile heat the oil in a pot and fry the mustard seeds till they start to pop. Add the onions, garlic mushrooms and chilli, fry for 5 minutes.
4. Stir in the chilli powder,cumin, ground coriander, tumeric,tomato and salt fry for 3 minutes.
5. Add the tomato paste and water, stir.
6. Open the aubergines and scrape the flesh out, and cut it into small pieces.
7. Add the auberrgine to the spice mix, add the chopped coriander.
8. Bring all to a boil and cook for 5 minutes It's made.