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Easy Aubergine Curry Recipe

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Aubergine Curry A Japaneseinspired Vegetarian Curry With Katsu Flavours Recipe Vegetarian
Aubergine Curry A Japaneseinspired Vegetarian Curry With Katsu Flavours Recipe Vegetarian from www.pinterest.com

Description

This easy aubergine curry recipe is perfect for a quick and flavorful weeknight dinner. It's a vegan-friendly dish that's packed with delicious spices and tender aubergine. This curry is perfect served with rice or naan bread for a satisfying meal.

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

  • 2 large aubergines, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1/4 cup fresh coriander, chopped (optional)

Equipment

  • Large skillet or wok
  • Cooking spoon
  • Cutting board
  • Knife
  • Garlic press (optional)

Method

  1. Heat a large skillet or wok over medium heat.
  2. Add the diced aubergine and cook for 5-7 minutes, stirring occasionally, until it starts to soften.
  3. Add the diced onion, minced garlic, and minced ginger to the skillet. Cook for an additional 2-3 minutes until the onion is translucent.
  4. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
  5. Add the can of chopped tomatoes and coconut milk to the skillet. Stir to combine and bring to a simmer.
  6. Cover the skillet and simmer for 10-12 minutes until the aubergine is fully cooked and tender.
  7. Garnish with fresh coriander (optional) and serve hot with rice or naan bread.

Notes

  • If you prefer a smoother curry, you can blend the sauce with an immersion blender or transfer it to a blender and blend until smooth.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

  • Serving size: 1/4 of recipe
  • Calories: 230
  • Total fat: 16g
  • Saturated fat: 12g
  • Cholesterol: 0mg
  • Sodium: 330mg
  • Total carbohydrate: 20g
  • Dietary fiber: 7g
  • Sugars: 9g
  • Protein: 4g

Recipe FAQs

Can I use a different type of curry powder?

Absolutely! You can use any type of curry powder that you prefer or have on hand. Just keep in mind that the flavor may be slightly different.

Can I use a different type of milk?

Yes, you can use any type of milk that you prefer or have on hand. Just keep in mind that the flavor may be slightly different.

Can I add other vegetables?

Yes, this recipe is very customizable. You can add other vegetables such as bell peppers, carrots, or potatoes to make it even more filling and nutritious.

Recipe Tips

  • Make sure to dice the aubergine into small, bite-sized pieces so that it cooks evenly.
  • If you don't have fresh ginger, you can use 1 tsp of ground ginger instead.
  • For a spicier curry, you can add a chopped chili pepper or a pinch of cayenne pepper.
  • If you want to make this recipe even easier, you can use pre-minced garlic and ginger from a jar.

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