05/06/2021
David Herbert’s curry recipes
THE AUSTRALIAN
David Herbert’s curry recipes
By DAVID HERBERT, FOOD WRITER
THE WEEKEND AUSTRALIAN MAGAZINE
12:00AM JUNE 5, 2021 •
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These vegetable curries are full of colour and flavour. The pea and cauliflower is a dryer-style
curry while the eggplant and potato curry is my adaption of a favourite dish from Southern
India. Serve them with flatbreads or rice.
Pea & cauliflower curry
3 green chillies, seeded and chopped
2cm piece fresh ginger, chopped
2 tablespoons oil
1½ teaspoons cumin seeds
1½ teaspoons mustard seeds
½ teaspoon fenugreek seeds
1 medium cauliflower, cut into 3cm pieces
1 teaspoon ground turmeric
½ teaspoon chilli powder
1 tablespoon ground coriander
2½ cups fresh or frozen peas
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David Herbert’s curry recipes
1 medium tomato, finely chopped
Juice from 1-2 fresh limes (about 2 tablespoons)
Handful of fresh coriander, chopped
Crush the chillies and ginger in a mortar and pestle, or use a blender. Set aside. In a large
saucepan, heat the oil over medium heat. Add the cumin, mustard and fenugreek seeds and stir
for 30 seconds or until the mustard seeds begin to pop. Add the chilli and ginger paste,
cauliflower, turmeric, chilli powder, ground coriander, 1 teaspoon of sea salt and a few
tablespoons of water. Stir well to coat the cauliflower with spices. Cover and cook over low heat
for about 8 to 10 minutes or until the cauliflower is just tender, stirring often. Now add
the peas and tomato, stir well, and continue to cook, covered, for another 5 minutes or until the
peas are tender, stirring occasionally. Turn off the heat, stir in the lime juice and coriander,
reserving some for garnish, and let stand for 5 to 10 minutes to allow the flavours to blend.
Garnish with the remaining coriander and serve with Indian flatbreads. Serves 6
Eggplant & potato curry
500g new or chat potatoes, cut into 2-3cm pieces
4 tablespoons sunflower oil
2 teaspoons cumin seeds
1 teaspoon black mustard seeds
1 brown onion, finely chopped
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground coriander
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David Herbert’s curry recipes
½ teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon chilli flakes
2 medium eggplants, peeled and cut into 2-3cm cubes
2 tablespoons tomato paste
2 medium tomatoes, chopped
1 x 200ml can coconut milk
Fresh coriander and mint leaves, to garnish
2 limes, in wedges, to garnish
Place the prepared potatoes in a pot and cover with cold water; add a pinch of salt and bring to a
boil. Cook for 10-12 minutes or until just tender. Drain, reserving the cooking water, and set
aside. Meanwhile, heat 2 tablespoons of oil in a large deep frying pan (or wok) over a medium
heat. Add the cumin and mustard seeds and sauté for 2-3 minute, or until the mustard seeds pop.
Then add the onion, ginger, garlic and the rest of spices (garam masala, coriander, turmeric,
paprika, chilli flakes). Sauté until the onion has softened (5-7 minutes). Add the remaining 2
tablespoons of oil and the cubed eggplant. Stir to coat the eggplant in the spices and then fry,
increasing heat slightly, stirring occasionally, until it starts to soften (about 8-10 minutes). Add the
tomato paste and chopped tomato. Reduce heat to medium-low and cook for 5 minutes. Add the
coconut milk, cover, and cook for 10 minutes. Finally, add the cooked potato, and about 1 cup of
the potato cooking water. Season with salt and stir to combine. Replace lid and simmer for 15-20
minutes, until eggplant is cooked. Season to taste. Scatter with coriander and mint leaves and
serve accompanied with lime wedges and Indian flatbreads. Serves 4-6
DAVID HERBERT, FOOD WRITER
David Herbert writes recipes for The Weekend Australian Magazine and is the author of several
cookbooks. He lives and works in London, surrounded by kitchen treasures, cookbooks and
antique copper saucep... Read more
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