Aubergine curry recipe
A wonderfully fragrant vegetarian curry with a pleasing hint of heat.
Ingredients
- 1 pinch coconut flakes
- 1 pinch crispy onions
- 1 pinch sesame seeds
- 1 pinch chilli flakes
- 1 pinch fresh coriander (cilantro)
- 1 pinch coconut flakes
- 1 pinch crispy onions
- 1 pinch sesame seeds
- 1 pinch chilli flakes
- 1 pinch fresh coriander (cilantro)
- 1 pinch coconut flakes
- 1 pinch crispy onions
- 1 pinch sesame seeds
- 1 pinch chilli flakes
- 1 pinch fresh coriander (cilantro)
- 1 cinnamon stick
- 3 cloves
- 50 g coriander (cilantro) seeds
- 2 tsp cumin seeds
- 1 tbsp fennel seeds
- 15 dried red chillies – the long ones (not bird’s eye!), Kashmiri if you can find
- 1 cinnamon stick
- 3 cloves
- 1.8 oz coriander (cilantro) seeds
- 2 tsp cumin seeds
- 1 tbsp fennel seeds
- 15 dried red chillies – the long ones (not bird’s eye!), Kashmiri if you can find
- 1 cinnamon stick
- 3 cloves
- 1.8 oz coriander (cilantro) seeds
- 2 tsp cumin seeds
- 1 tbsp fennel seeds
- 15 dried red chillies – the long ones (not bird’s eye!), Kashmiri if you can find
- 5 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 sprigs fresh curry leaves
- 2 medium-sized onions, chopped
- 2 x 400ml/14oz tins of cherry tomatoes
- 2 x 400ml/14oz tins of coconut milk
- 2 aubergines (eggplant), cut down the middle and then into quarters
- 2 –3 tbsps tamarind paste
- 1 –2 tsp salt
- 3 tsp jaggery or brown sugar
- 5 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 sprigs fresh curry leaves
- 2 medium-sized onions, chopped
- 2 x 400ml/14oz tins of cherry tomatoes
- 2 x 400ml/14oz tins of coconut milk
- 2 aubergines (eggplant), cut down the middle and then into quarters
- 2 –3 tbsps tamarind paste
- 1 –2 tsp salt
- 3 tsp jaggery or brown sugar
- 5 tbsp vegetable oil
- 1 tsp mustard seeds
- 3 sprigs fresh curry leaves
- 2 medium-sized onions, chopped
- 2 x 400ml/14oz tins of cherry tomatoes
- 2 x 400ml/14oz tins of coconut milk
- 2 aubergines (eggplant), cut down the middle and then into quarters
- 2 –3 tbsps tamarind paste
- 1 –2 tsp salt
- 3 tsp jaggery or brown sugar
Details
- Cuisine: Indian
- Recipe Type: Curry
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 65 mins
- Serves: 4
Step-by-step
- Heat your oven to 180°C/350°F/gas mark 4. Lay out your aubergine in a tray and lightly cover with oil and salt. Roast for 20–25 minutes until golden brown.
- Dry roast all the spice mix spices in a dry frying pan. Keep them moving so they don’t burn. When cool, blitz into a fine powder. This is a versatile spice mix and is great in a dal or as a rub for tofu or vegetables. You won’t need all the spice mix for the curry so save the rest in an airtight container.
- Heat 3 tablespoons of the vegetable oil for the curry in the same pan. Add in the mustard seeds and curry leaves. Let them sizzle and when they begin to stop, add in the onion and sauté for a few minutes.
- Add 3–4 tablespoons of the spice mix and the rest of the oil, cooking for 30 seconds.
- Add the tomatoes, cover and cook until the tomatoes are falling apart and the spicy oil separates from the tomatoes. Add the coconut milk, bring to boil and simmer for 15–20 minutes.
- Once the sauce has reduced slightly and the tomatoes and coconut are thoroughly combined, add the roasted aubergine, tamarind paste, salt and jaggery or brown sugar. Cover with a lid, turn down the heat and cook for 10 minutes on low until the sauce coats the aubergine. Have a taste and adjust the seasoning, adding sugar, salt or tamarind as needed. The curry should be tangy, spicy, sweet and sour.
- Serve hot with brown rice or flaky paratha and garnish with chopped coriander, toasted coconut flakes, crispy onions, chilli flakes and sesame seeds.
This recipe and image are courtesy of DabbaDrop.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature