Aubergine, new potato and summer bean white curry with katta sambol
This vibrant coconut milk-based curry makes the perfect summertime supper. Eat alongside katta sambol – a spicy Sri Lankan condiment.
Ingredients
For the Sri Lankan curry powder
- 30g/1oz coriander seeds
- 15²µ/½´Ç³ú cumin seeds
- 15²µ/½´Ç³ú fennel seeds
- 15²µ/½´Ç³ú black peppercorns
- 70g/2½oz dried Kashmiri red chillies
- 20 fresh curry leaves
- ¼ tsp ground turmeric
For the curry
- 1 aubergine, cut into 1-2cm/½-¾in slices
- 1 tbsp olive oil
- 10 curry leaves
- 2.5cm/1in piece pandan leaf
- 2 tbsp vegetable oil
- 1 medium red onion, finely sliced
- 3 garlic cloves, chopped
- 1–2 green chillies, sliced in half lengthways
- 1 tsp ground turmeric
- ¾ tsp Sri Lankan curry powder
- 1 tsp cumin seeds
- 50²µ/1¾´Ç³ú green beans, each one chopped into 3 pieces
- 50²µ/1¾´Ç³ú runner beans, cut on the bias
- 80g/5½oz peeled, boiled and cooled Ratte potatoes
- 400ml/14fl oz coconut milk
- ½ lime, juice only
- 1 tsp salt
For the katta sambol
- 200g/7oz shallots, finely diced
- 10 raw curry leaves, thinly sliced
- 15²µ/½´Ç³ú chilli flakes
- fine salt
- 5g kashmiri chilli powder
- 5g hot chilli powder
- 20ml/½fl oz lime juice
To serve
- steamed rice
Method
To make the Sri Lankan curry powder – heat a dry frying pan over a medium-low heat. Add the coriander, cumin and fennel seeds, and the black peppercorns, and toast for 1–2 minutes. Add the curry leaves and dried chillies and toast for another 2–3 minutes, stirring often. Remove from the heat and when cool, blend in a spice grinder or mini food processor until fine – you can blend it in batches if you need to. Stir in the turmeric and transfer to a clean jam jar – it will keep for 1 month at least.
To make the curry – preheat the oven to 220C/200C fan/Gas 7. Place the aubergine slices onto a baking tray, drizzle with the olive oil and season with salt. Roast for 20–30 minutes or until golden in colour and cooked through.
Temper the curry leaves and pandan in the vegetable oil for 1–2 minutes. Add the red onion and cook until translucent – around 3–4 minutes, then add the garlic and green chilli. Cook until bright green and fragrant, this will take around 3–4 minutes.
Add the turmeric and curry powder and fry for 2 minutes to cook out the harshness of the spices. Add the cumin seeds and all the vegetables (except the potatoes) and stir-fry for 2 minutes. Add the potatoes, coconut milk, 50–100ml/2–3½fl oz water, lime juice and salt and cook for around 10 minutes until everything has softened.
For the katta sambol, combine all of the ingredients in a bowl and mix until evenly distributed.
Serve the curry in serving bowls with the sambol and rice on the side
Recipe Tips
When making the Sri Lankan curry powder make sure the windows are open and your extractor fan is on, because roasting the chillies will kick up an intense spicy fragrance which carries through the house.
