Aubergine coconut curry
- Chetna Makan
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4 out of 5.43 ratingsRate
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Chetna's creamy curry combines tender aubergine with fragrant curry powder, chilli and ginger, all simmered in rich coconut milk. Perfect for a quick vegetarian meal, it's mildly spiced and full of flavour
Dairy-free
Egg-free
Gluten-free
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp sunflower oil
-
2 medium onions
roughly chopped
-
2½cm piece of ginger
(about 20g), roughly chopped
-
1 red chilli
deseeded if you prefer less heat, roughly chopped
-
2 tbsp curry powder
-
400ml can of coconut milk
-
½ tsp honey
-
1 tsp light soy sauce
-
1 aubergine
cut into 2.5cm pieces
-
handful of coriander leaves and cooked white rice
to serve
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Nutrition: per serving
- kcal582
- fat47g
- saturates31g
- carbs27g
- sugars19g
- fibre12g
- protein7g
- salt1.7g
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Method
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step 1
Heat the oil in a pan over a medium-low heat and add the onions, ginger and chilli. Cook for 5-6 mins until the onions have begun to soften. Stir in the curry powder, coconut milk and ½ tsp salt. Set aside to cool for 5 mins then pour into a food processor or blender, or use a stick blender directly into the pan, and blitz to a smooth sauce.
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step 2
Return to the same pan and stir in the honey and soy sauce and bring to a simmer. Reduce the heat and add the aubergine pieces, cover and cook on low heat for 10-15 mins, until the aubergine is soft and cooked. Sprinkle with coriander and serve with some rice.
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A star rating of 4 out of 5.43 ratings
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