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Aubergine, new potato and summer bean white curry with katta sambol

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

Cynthia Shanmugalingam on saturday kitchenBy Cynthia Shanmugalingam
From Saturday Kitchen

 

Ingredients

Sri Lankan Curry Powder:

  • Coriander seeds: 30g (1oz)
  • Cumin seeds: 15g (½oz)
  • Fennel seeds: 15g (½oz)
  • Black peppercorns: 15g (½oz)
  • Dried Kashmiri red chillies: 70g (2½oz)
  • Fresh curry leaves: 20 leaves
  • Ground turmeric: ¼ tsp

For the Curry:

  • Aubergine (eggplant), cut into 1-2cm (½-¾in) slices: 1
  • Olive oil: 1 tbsp
  • Curry leaves: 10 leaves
  • Pandan leaf (2.5cm/1in piece)
  • Vegetable oil: 2 tbsp
  • Medium red onion, finely sliced: 1
  • Garlic cloves, chopped: 3
  • Green chillies, sliced in half lengthways: 1–2
  • Ground turmeric: 1 tsp
  • Sri Lankan curry powder: ¾ tsp
  • Cumin seeds: 1 tsp
  • Green beans, chopped into 3 pieces: 50g (1¾oz)
  • Runner beans, cut on the bias: 50g (1¾oz)
  • Peeled, boiled, and cooled Ratte potatoes: 80g (5½oz)
  • Coconut milk: 400ml (14fl oz)
  • Lime juice (from ½ lime): ½ tsp
  • Salt: 1 tsp

For the Katta Sambol:

  • Shallots, finely diced: 200g (7oz)
  • Raw curry leaves, thinly sliced: 10 leaves
  • Chilli flakes: 15g (½oz)
  • Fine salt
  • Kashmiri chilli powder: 5g
  • Hot chilli powder: 5g
  • Lime juice: 20ml (½fl oz)

To Serve:

  • Steamed rice
Alternative Ingredients

Ratte potatoes are small, with a nutty flavour and a smooth, buttery texture that maintains even when cooked. They are hand harvested and have a low yield, making them an expensive and difficult to source.

If you can’t get Ratte potatoes use Yukon Gold potatoes. While not identical, they are a more readily available substitute.

Method

  1. Sri Lankan Curry Powder:
    • Heat a dry frying pan over medium-low heat.
    • Add coriander, cumin, fennel seeds, and black peppercorns. Toast for 1–2 minutes.
    • Add curry leaves and dried chillies. Toast for another 2–3 minutes, stirring often.
    • Remove from heat and let it cool.
    • Blend in a spice grinder or mini food processor until fine (you can blend it in batches if needed).
    • Stir in turmeric and transfer to a clean jam jar. It will keep for at least 1 month.
  2. Curry:
    • Preheat the oven to 220°C (200°C fan/Gas 7).
    • Place aubergine slices on a baking tray, drizzle with olive oil, and season with salt. Roast for 20–30 minutes until golden and cooked through.
    • Temper curry leaves and pandan in vegetable oil for 1–2 minutes.
    • Add red onion and cook until translucent (around 3–4 minutes).
    • Add garlic and green chilli; cook until bright green and fragrant (3–4 minutes).
    • Add turmeric and curry powder; fry for 2 minutes.
    • Add cumin seeds and all vegetables (except potatoes); stir-fry for 2 minutes.
    • Add potatoes, coconut milk, 50–100ml water, lime juice, and salt. Cook until softened (about 10 minutes).
  3. Katta Sambol:
    • Combine all ingredients in a bowl and mix evenly.
  4. Serving:
    • Serve the curry in bowls with katta sambol and rice on the side.
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