hi everyone today we're making aubergine
curry so I got these Alba jeans from my
local green grocer for free few days ago
and they've been sitting my fridge they
look slightly wrinkly nobody went to
play but still pretty good
so all were doing is steamed really well
so I thought what could be better than
turn them into really delicious curry
and if you're wondering why I'm getting
free veg for my local green grocer you
need to watch my previous video about
free veg challenge I'll include the link
in the description so today I'm going to
use them to make an Indian style
I'll begin current so ingredients you
need first of all our Jean of course
I've got this to here our jeans actually
keep really well in the fridge these are
a little bit wrinkly but still pretty
good pretty firm when they go soft you
probably don't want to eat them anymore
but these are still firm just slightly
wrinkly on the surface and that's
perfectly fine so we've got two
aubergines and we've got some tomatoes
I've got three medium size tomatoes here
where does have some shiitake so you can
use button mushrooms if you can't find
these but I like these because of the
the smooth texture when they're cooked
and they go really really well with
aubergine we also need a red onion
another thing we need is tofu so what
you want to do is define the firmest
tofu you can find but luckily in Europe
and probably in the North America as
well this is the kind of tofu you tend
to get in the house food store they're
very very firm comparing two Asian tofu
but it's this is perfect for the dish
we're going to make we're going to use
it to make tofu mince and on top of that
we need some ginger we probably just
need a little corner like this big and
there's some garlic
you need an entire bob we're going to
use it all and some coriander for
garnish and as we're doing Indian style
curry
we need spices this is where I keep my
spices so it's got
in the lid to keep the spices fresh so
let me open that tada
so there you go it's just the most
beautiful thing and the smell is just so
amazing so what we need today for the
dish I'm going to use some cardamom the
whole pots they smell so good
I need some cumin I love cumin I use it
for tons of things and we also need some
coriander coriander seeds
I like the curry with a bit of a kick so
I'm going to use some chili flakes and
I'll probably use the whole bunch as
well
potent combination of both so these are
the spices we need and I can't wait so
here I have my vegetables I've washed
them all and dry them so in principle I
don't really wash mushrooms but these
look the surface it looks slightly dusty
so I wash them quickly but do only wash
them before you're going to cook them
otherwise they're going to be water lock
so now why did you chop the vegetables
so with aubergine we're going to cut
them in comedian strips remove the top
and going to cut them in probably
roughly three parts I'm gonna cut them
lens ways and then strip them so cut
them in is those strips
I mean chopping vegetables finely
therapeutic anything that's repetitive
either can be complete drag or almost
like meditation
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so the tomato's waiting to cut them in
cubes
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and with the schita cab we're going to
cut them in cubes as well so you want to
remove this store at the back it's quite
tough you can use them for soup stocks
but they're quite use it to eat and
we're going to cut the mushrooms and
chips small chips and with the onion
we're going to dice in small pieces as
well
oh I can feel the tears
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oh I mean losing know it that fresh here
we go
that's the onion and we're ginger we're
going to have just cut up a small piece
I think I need a piece about this big
about that big with the ginger we're
going to remove the skin I mean I don't
normally peel my ginger but with this
one because I'm going to grate it into
fine paste so I want to remove the skin
and ginger skin is actually quite good
for you better okay that's good and I'm
going to grate it
where's this low tool okay that's my
grated ginger okay here I'm skin the
garlic so I'm going to mince them
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okay that's good I think that's fine
enough for me so that's all the
vegetables chopped and now we're going
to grind the spices so full of spices
I'm using personal mortar you can use a
grinder or food processor but I'm going
to do it by hand so I'm using teaspoon
as a measurement so I'm going to purge
two teaspoons of cumin and one teaspoon
of the coriander seeds and with Kasavin
I'm gonna put in a few pots probably
about 1 teaspoon as well I'm not
terribly good with spicy food but I do
like my curry with a with a kick of
chili so I'm going to use a fear of
these whole ones these aren't actually
not that hot
for my experience so I'm gonna put about
5 in there the flakes I'm going to add
when I'm cooking the curry so I'll leave
that till later
so I actually come to think of it I'm
going to add a little bit of mustard
seeds in there I mean with the spices I
think cumin is probably most essential
and the rest you can kind of mix and
match so this is slight improvisation so
I'm going to put some mustard seeds in
there as well and now we're going to
grind it I mean it smells just crazy
is such a treat and this is what you
will probably miss if the user if you
use a processor and this takes a little
bit of time particularly with the
Cardinal pots they do need to break it
but it's worth it so you don't have to
grind it really fine the idea is
actually to break up the seeds to allow
the flavors to come out then finally
there are the less likely that you're
getting away with a the texture okay I
think that's good enough for me so we're
not ready to make a curry I'm using a
large frying pan here the first thing we
want to do is to make the tofu mince so
I have my tofu here and I'm going to
turn the heat on and then add some oil
in a frying pan and then have a spatula
ready so let let oil heat up slightly
and as the oil is heating up
take your tofu and then start crumbling
your tofu into the frying pan just break
them up into smaller pieces by this
we're going to turn the tofu in to kind
of mince like texture you have some
large pieces and the smaller ones it's
up to you it's just break up the whole
block this and this is why firm tofu is
good because if you use tofu let's go
high water content basically you're
gonna end up with very little mints
because most of it is water when you use
really firm tofu you're gonna end up
with really nice and chewy texture of
the total means
so you're going to fry this even Tamaki
bowel I leave is too strong but
generally just try the toe from them
break it three couple of larger pieces
if you find them too big and tougher
means you can use it all sorts of things
to replace any kind of new recipe that
requires mince and it's just an
interesting way of firm using tofu as
well I'm getting Lola here slowly I
don't want it to brown necessarily I
just want I wanted to kind of firm up
there quite quite bouncy so hot but I
think this is okay and now I'm gonna
turn the heat off and just transfer it
into a container and leave it at all
honking to drizzle some oil in there
with this recipe actually works quite
well with coconut oil as well so if you
prefer coconut oil you can use that and
gonna turn on the heat
so one kind of medium heat I don't want
it too strong because we're going to fry
the spices and you don't want to burn
your spices and while oil is still cold
we're going to add spices so idea is not
to fry the spices but to release a
flavor and it's a good idea to grind
your spices just before you're going to
cook the dish so you don't lose out the
flavors now the smell is is really
wonderful I know I keep saying this but
this the flavors just amazing and this
is a dish it's all about full-on flavors
so you know you don't want to hold back
so now it starts sort of bubbling and
this is when we're going to add in first
of all I'm going to add in the garlic so
it's garlic here
and then we're gonna put in onion the
onion don't make me cry I hope it's
worth it I mean you do have a day that
you're feeling a little bit of oh you
need a pick-me-up cook this ish it's
really going to make yourself so much
better about life and the next thing
we're going to put in at the shiitake
the cubes oh this is truly wonderful
it's lovely to look at and the wonderful
smell and the taste is gonna be just
amazing okay now and so now we're going
to add in opening so the opportunity
didn't look like a lot but once you
strip them cut them up like this it's
actually so fair amount they were cooked
down very quickly you want to fry the
aubergine for a couple minutes and
because aubergine really requires
stewing to cut down so what we're going
to do is to add a little bit water just
a tiny bit of water and then we add a
bit of water sir
and then we're going to cover it with a
lid and allow it to cook down slightly
adjust the heat so it's not too strong
and then just let it stew for a little
while
so you come back and check every couple
of minutes or so in between this give it
a stir and then cover it again so leave
it to cook for a couple minutes and come
back to add the tofu mince and 2/3 of
the chopped tomatoes we're going to
season it so we're adding some salt so
you need to taste it to actually
determine the correct amount and there's
one secret ingredient I'm going to add
there's not very Indian which is so
sauce here
and don't panic I'm going to add this
erm a drizzle just quit drizzle like
that and trust me you're not going to
taste soy sauce at all what it is this
services not only savory it's so sweet
as well so it's got a bit of a sweetness
to it and so I'm gonna have a quick
taste to see if I've got enough salt in
it oh my goodness it's so good it's
actually quite spicy already because no
I was thinking about adding more chili
to it but I think this is kind of enough
but if you're brave you can add a bit
more love the chili flakes and now I'm
gonna just pull a few more just full of
you more cuz I'm feeling quite venturous
today let's stir it and I'm going to
cobble al it again keep the heat medium
to low allow it to stood for a few more
minutes it's been stewing for a few
minutes so we're going to have a check
whoa it's getting foggy so that's
looking really really good and now the
last thing we're going to do is to add
in the remaining tomato and the reason
for doing that is that I want some fresh
ones to add in in the end
to add some color and there's a flavor
as well tomatoes taste very differently
when it's dude and when you eat a fresh
so and we're only going to cook it for a
couple minutes more just allow the the
tomatoes to cook down slightly I'm going
to tell the heat off and on top of the
curry I'm going to drizzle some olive
oil use the best olive oil you have so
I'm gonna drizzle some olive oil on top
I'm going to sprinkle some chopped
coriander on top right so it's eating
time
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here we go so this is it it actually
smells wonderful I mean let me tell you
it's smell it's amazing the whole flat
smells amazing so I'm having it with an
bus my tea rice and basically just threw
in a few pots of cardamon when I cook
the rice and it just come out really
fragrant I'm going to have a taste
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mmm so so good and a rice is so fragrant
as well and I've got a glass of Chablis
here that goes with it really really
well it goes really well with white wine
I mean this dish would be perfect for
dinner parties because you can prepare
all the vegetables and the mints and the
tofu mins beforehand and cooking just
prior to dinner
I still guest coming through the door
they're gonna but get hit by this this
amazing aroma they're gonna be so glad
they invited I would be so I hope you
liked the video and don't forget to
subscribe I'll see you next time
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