Name: Roast Aubergine & Coconut Curry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 2 medium-sized aubergines; 1 can (400ml) coconut milk; 1 onion, sliced; 3 garlic cloves, minced; 1 thumb-sized ginger, grated; 2 tbsp curry powder; 1 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp chili flakes (optional for extra heat); 1 tbsp vegetable oil; Salt and pepper, to taste; Fresh coriander, for garnish; Steamed rice, to serve

Photos of Roast Aubergine & Coconut Curry Recipe

How To Make Roast Aubergine & Coconut Curry

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

2 medium-sized aubergines
1 can (400ml) coconut milk
1 onion, sliced
3 garlic cloves, minced
1 thumb-sized ginger, grated
2 tbsp curry powder
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chili flakes (optional for extra heat)
1 tbsp vegetable oil
Salt and pepper, to taste
Fresh coriander, for garnish
Steamed rice, to serve

Instructions

Preheat the oven to 200°C (400°F). Prick the aubergines with a fork and place them on a baking tray. Roast in the oven for 30 minutes or until the skin is wrinkled and the flesh is soft. Remove from the oven and let them cool slightly before peeling off the skin. Mash the flesh slightly with a fork and set aside.
In a large saucepan, heat the vegetable oil over medium heat. Add the sliced onions and cook until they are soft and translucent. Add the minced garlic and grated ginger, and cook for an additional 2 minutes.
Add the curry powder, turmeric powder, cumin powder, coriander powder, and chili flakes (if using) to the saucepan. Stir well to coat the onions and spices.
Pour in the coconut milk and stir until the curry is well combined. Add the mashed aubergine and season with salt and pepper to taste. Simmer for 10-15 minutes to allow the flavors to meld together.
Serve the roast aubergine and coconut curry over steamed rice. Garnish with fresh coriander. Enjoy!

Nutrition

Calories : 320kcal
Total Fat : 24g
Saturated Fat : 20g
Cholesterol : 0mg
Sodium : 200mg
Total Carbohydrates : 24g
Dietary Fiber : 7g
Sugar : 8g
Protein : 5g

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