Aubergine & Tomato Curry with Indian Flatbreads: A bright and vibrant vegetarian curry that is bursting with flavour. The curry is served with quick and easy non-yeast recipe for Indian style flatbreads, which are made with yogurt, flour, salt and butter, and are the perfect accompaniment with the curry.
Today’s recipes for Aubergine & Tomato Curry with Indian Flatbreads were created specially as part of my ongoing collaboration with STOVES. I love their concept of “Staying In In”, basically, it’s all about staying in, as in staying at home, with good food and wine, good friends and treasured family. It’s about going that extra mile and making a night in extra special. The food is an essential part of “Staying In-In” as it forms the centre of a cosy, warm evening (or lunchtime) where the home cook can show off their skills, but in a special and very inclusive way. By sharing lovingly cooked food with your guests, there’s no need to venture out and your lucky diners can also stay the night for the ultimate “Staying In-In” experience. And, today’s recipes are perfect for a Friday Night “Fake Away”, a real “Staying In In” curry feast treat, with a vegetarian curry, flatbreads and rice.
All of my recipes, and the rice, was cooked on my fabulous STOVES Richmond Deluxe 900DFT range cooker. I cooked all of today’s recipes on the gas hob top, even the flatbreads, as I have an optional griddle plate that came with my range, (comes as standard with the Deluxe) which is so useful for quick bread as well as cooking breakfasts. My range is the 900mm model, which is big enough for my kitchen. It has five gas burners on the hob-top and four electric ovens with proflex splitter, which converts 3 ovens into 4, and is a handy function for all my cooking and baking needs. I have shared the recipe cards for the Aubergine & Tomato Curry with Indian Flatbreads below, as well as a quick method for perfectly fluffy rice. I also have another recipe that I created with STOVES here: MINI BEEF WELLINGTONS WITH BOOZY BERRY SAUCE. I hope you enjoy today’s recipes, and do let me know if you make them at all, Karen
How Cook Rice:
1. Measure the rice into a jug or cup, allow 75g per person.
2. Rinse the rice in cold water until the water runs clear.
3. Pour the rice into a lidded pan, and then add the water – you need double the amount of water to rice. So, 2 cups or 150ml to every 75g of rice.
4. Add a pinch of salt and bring the rice and water to the boil, stirring once or twice to make sure its all evenly distributed.
5. As soon as the rice has been brought to the boil, then the heat down to the lowest setting, put the lid on and allow to rice to simmer for 10 minutes. DO NOT TAKE THE LID OFF!
6. After 10 minutes, remove the lid and check the rice, the liquid should have all gone and the rice will be soft and fluffy, and soft to the bite. If it’s not cooked, replace the lid and cook for a further 2 to 3 minutes, checking after a minute.
7. Once cooked, fluff the rice up with a fork and serve straight away.
*DISCLAIMER – THIS IS A PAID PARTNERSHIP WITH STOVES. I RECEIVED A STOVES RICHMOND DELUXE RANGE COOKER AND A FEE AS PART OF MY COLLABORATIVE WORK WITH THEM*