Spicy Aubergine & Coconut Curry


Love coconut curries? Here’s another to add to your list of curry recipes!

Aubergine or Brinjal as we call them, can be quick to cook and something I reach out to for a quick no-fuss dinner during the week, you can stuff them, roast them or put them in a curry – they can be versatile

During the week when you are in need of a quick meal, this curry promises you just that! – low on cook time and high on flavor to leave you happy & fulfilled 🙂

I always pair mine with some steamed Basmati rice, you could also try some with chappatis too

Cook Time: 15 mins                                           Prep Time: 10 mins

Serves 2

Ingredients:

  • 500 grams of aubergine (Indian variety )
  • a handful of fresh or frozen peas
  • 150mls of coconut milk – canned, fresh or dehydrated – (I’ve used Maggie Coconut Milk powder with water sometimes and it works just fine)
  • 2 large tomatoes
  • 2 large red onions
  • 2 green chilies
  • 1 teaspoon of grated fresh ginger
  • 2 pods of garlic
  • 1 teaspoon of Garam Masala powder
  • half a teaspoon of turmeric powder
  • 1 teaspoon of cumin seeds
  • salt to taste
  • 4 tablespoons of cooking oil (I’ve used sesame seed oil as it has a nutty flavor that works well in curries)
  • 6-8 fresh curry leaves
  • handful of fresh coriander leaves

Directions: 

Start by rinsing and chopping the aubergine. A quick note here, chop them to smaller than bit sized pieces and immediately soak in a bowl of water as you chop – this will avoid them turning brown from the exposure to air once cut, they also tend to turn bitter if this step is skipped so please follow!

Finely chop onions, chilies, garlic  & tomatoes. Grate ginger

To a wok on medium heat, add oil, once hot add the cumin seeds & curry leaves as they sizzle,  add the chopped chilies, garlic and ginger. Saute, fry for a minute

Next, add onions and fry till translucent & slightly brown, then add tomatoes and stir. Now add the turmeric and garam masala with a sprinkle of salt. Mix well and cook with the lid on for 3 mins until the tomatoes are slightly mushy

Then add the aubergine, peas & sprinkle in some more salt and on a low heat cook with lid on for  10mins or until they are cooked through, occasionally stir to avoid burning.

Once the aubergine is cooked through and soft, add the coconut milk and stir, allow to cook for another a minute. Do a taste check. Lastly, add the chopped coriander and you’re done!

Serve hot with steamed rice or chappaties

Note: Rinse & cook rice simultaneously if you are planning to have the curry accompanied with rice. Your rice will be ready to eat while you add your final touches to the curry 🙂

 

2 Comments Add yours

  1. Bev says:

    Looks great! I’m a huge fan of aubergine, but I don’t think I’ve had it in curry before. Will have to try it in this, and maybe sub the peas for chickpeas too.

    Liked by 1 person

    1. Thank you! Yep, they work well in a curry too, let me know how you get on. Love the chickpea twist!😊

      Like

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