My homemade curry paste and aubergine bhaji..

Today I’d like to share my recent concoction with you, a lovely spiced aubergine dish that I threw together recently; packed full of fresh vegetables and spices, it’s full of goodness as well as flavour..
I’ve recently been filling jars with my own ginger paste and garlic paste by blending up fresh peeled and chopped ginger and the same with bulbs and bulbs of garlic, so that I’ve got it readily to hand. I’ve also created a jar of ginger-garlic-chilli paste by mixing them up with a few fresh small green chillies – again, so useful to have ready to go! And whilst I’ve been at it, I put together a ‘curry paste’ full of basic flavours ready to add to any Indian dish, including this aubergine bhaji. 

Ingredients 

Curry paste:

Garlic – 3 bulbs, all cloves peeled 

Ginger – a good hand sized piece of fresh garlic, peeled 

Green chillies – 3 small, stalk removed (add more for your taste) 

Turmeric – 1 tsp

Ground cumin – 2 tsp

Ground coriander – 2tsp 

Blend it all together and store in a well sealed jar in the fridge. This can form a good base or starting point for any curry. 

 Aubergine bhaji: 

2 tbsp oil of your choice, I used coconut oil

1 tbsp yellow mustard seeds 

2 medium red onions, peeled and roughly chopped

2 medium aubergines, cut into chunks

2 medium tomatoes, roughly chopped 

2 tbsp curry paste (above)

2 tbsp tomato puree

1/2 tsp amchoor powder (dried mango powder) 

Method

Heat the coconut oil in a large pan over a medium heat and add the mustard seeds

As the seeds start to sizzle and before they start popping everything, add the chopped onions; cook for 10-15 minutes until nicely browned; it’s worth the time and effort to get the onions really tasty 

Add 2 tablespoons of curry paste and cook for a few minutes to cook off the rawness; you may need to add a splash of water to loosen the mixture from the base of the pan 

Add the tomato puree and stir through, then add the aubergine chunks and the tomatoes and cook it all until everything is soft and cooked through; you may need to add some water if it seems too dry

Towards the end add the amchoor powder for a slight shot of sourness, you can use lemon juice as an alternative 

Enjoy! 

NOTE: you can add more spice or heat to this dish based on your taste 

I ate this over several days, some with quinoa, some with added toasted pumpkin seeds for a crunch, some on its own. For me it’s a main course dish, but for you it might be a good side dish? 

And now you also have some curry paste ready to hand in your fridge πŸ™‚

  I’m bringing my aubergine bhaji to this week’s Fiesta Friday, co hosted this week by the lovely Josette and Lily

I’m also sharing the dish with everyone at Throwback Thursday with Alli, Quinn, Meaghan, Mollie and Carlee,  and Cook Once Eat Twice with Corina – this is a perfect dish to cook a huge pot of and eat over several days. It just gets better! 

All of the spices are from Spice Kitchen UK, all of the fresh produce is from my local market, and all of the inspiration is from lots of YOU πŸ™‚ thank you xx

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91 thoughts on “My homemade curry paste and aubergine bhaji..

  1. Corina

    This sounds gorgeous! I would happily eat up the aubergine curry for days and I think it’s such a good idea to make your own curry paste. Sometimes I’m in such a hurry and don’t want to get my food processor dirty just for a quick meal so it would be lovely to have a homemade paste in the fridge. Thank you so much for joining in with #CookOnceEatTwice!

    Liked by 1 person

    Reply
  2. Jhuls

    Wow! I love all those pastes you did, Elaine. They are indeed very useful. This meal looks fabulously delicious. I get so weak when I see aubergines – I want this now! πŸ˜€ Happy FF and have a great weekend! x

    Liked by 2 people

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  3. Anita Kushwaha

    I love the idea of having this ready to go when you need it. Sometimes a little advanced prep can make all the difference between choosing a healthy meal and a not so healthy meal, especially on a busy day. Happy Friday to you! πŸ™‚ xo

    Liked by 2 people

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    1. Elaine @ foodbod Post author

      I completely agree; I think not having things prepared can be a real downfall for people who are trying to eat healthily. I always have endless things ready to go in my fridge so that I’m never caught short without good choices πŸ™‚
      Thank you, happy weekend xx

      Liked by 1 person

      Reply
  4. Loretta

    Amazing Elaine!!! See? I told ya, you were Indian in another life. πŸ™‚ I too make the ginger/garlic paste, it is ever so simple and handy as almost every single curried dish needs the ginger/garlic/onion saute in the beginning. I just sent your link to a friend in Philly. We’re having an Indian cooking session there tomorrow (these gals are Americans), but love Indian and have cooked it themselves. When she told me she was going to cook aubergines, I thought I’d send her your recipe, it looks great! We are all going to cook a dish there, should be fun.

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      1. Loretta

        Brilliant! You clever gal you! Let me know how you do that, I’ll have to give it a go too. I’ll let you into a secret though…Much as I love curries, I can’t stand the smells of ginger/garlic/onion going through the entire house. I shut all my doors, open all the windows etc. πŸ™‚ So if I can get all that in a paste, it won’t be as bad πŸ™‚ ha ha

        Liked by 1 person

      2. Elaine @ foodbod Post author

        Ha ha! I do that too, I was finding that my lovely clean washing was starting to smell of whatever I’d cooked so now I too shut the doors and open the kitchen window πŸ™‚

        Like

      3. Loretta

        OK make sure you post it pretty please, I’ll be waiting :). I also have a pot of cloves, cinnamon and some citrus peels on the back burner when I’m cooking curries.

        Liked by 1 person

      4. Loretta

        Just have it bubbling away, actually simmering more like. It gives the air a nice fresh smell, perhaps like you’re baking an apple pie :). A lot of times I’ll do it right after cooking all the curries. Some people love the curry aromas, but not me.

        Liked by 1 person

      5. Elaine @ foodbod Post author

        Aha! Cool, I bet that smells amazing!!
        I actually don’t mind the smell, I love walking into my house and smelling spices, but I might try your trick anyway just because it sounds good πŸ™‚

        Like

    1. Elaine @ foodbod Post author

      Thank you πŸ™‚
      I’ve had my pastes in the fridge for up to about 3-4 weeks I think and they’ve been fine. I think you just a need to keep an eye on them…or you could freeze them in ice cube trays and take out a cube when you need it?

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  5. Aruna

    Ahhhh….. You are learning the trick of everyday North Indian cooking. Dabba Masalas (aka coriander, cumin, turmeric and red chilli powders because they are staples in a NI spice box) and adrak-lehsun (ginger-garlic) are used to spice up a range of dishes.

    The aubergine looks great!

    Liked by 2 people

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  6. Koko

    When I think of curry, I think of my mom. She made it for us when we were kids. Good memories. This is so smart to make ahead good foods to help keep good nutrition “fast food”. Your cauliflower rice looks wonderful! Glad I stumbled upon your blog. Cheers, Koko. πŸ™‚

    Liked by 1 person

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  7. chefjulianna

    This looks awesome Elaine! I love your idea of making your own garlic and ginger pastes! I use so much that It would save me hours of cooking time! I think I will get to work very soon with this idea! How long does out last in the fridge?

    Liked by 1 person

    Reply
    1. Elaine @ foodbod Post author

      Thank you, Julianna πŸ™‚
      I haven’t properly measured it but I’ve had my jars of paste in the fridge for several weeks and they’ve been fine..but I also use so much that they’ve never had time to go bad or anything!!

      Like

      Reply
  8. Indu

    Looks delicious Elaine. Good idea to make this curry paste! I love eggplants though now I stay away from them since they are said to aggravate my RA.:( But this looks great!

    Liked by 1 person

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  9. FrugalHausfrau

    I have been wanting to mix up a curry paste but it always seemed like I never knew where to start! Thank, Elaine for sharing this! Also, thanks for linking with us at Throwback Thursday last week and sorry I didn’t get by earlier to comment!

    Mollie

    Liked by 1 person

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  10. laurasmess

    This looks so yummy. I looove curries, I don’t make them enough. It’s heading towards the colder months here in Australia so I definitely should get my food processor out and make some fresh curry paste! The aubergine bhaji looks delicious too. Great post! x

    Liked by 1 person

    Reply
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