Name: Fragrant aubergine curry
Total time: 40 min
Yield: Serves 4
Ingredients: groundnut oil; 3 small aubergine quartered lengthways then halved; 400ml coconut milk; fresh vegetable stock cube or concentrate to make up 300ml; 1 tsp turmeric; from a large bunch coriander leaves roughly chopped; 2 shallots roughly chopped; 2 cloves garlic roughly chopped; 1 stalk lemongrass woody outer leaves removed and chopped; 4 green chillies seeds removed and chopped; from a large bunch coriander stalks roughly chopped; 1 tsp ground cumin; 1 tsp ground coriander; a thumb-sized ginger

Home
Recipes
Easy
Fragrant aubergine curry

Fragrant aubergine curry

Janine Ratcliffe

Published: March 25, 2015 at 4:07 PM

Save recipe

Serves 4

A little effort

Total time: 40 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This isn’t an authentic recipe but it’s an easy way to get a hit of sparky Asian flavours.The secret is not to let the aubergine get too mushy. Small, young aubergines are best

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this veggie aubergine curry, then check out our vegan aubergine curry, vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

groundnut oil
3 small aubergine

quartered lengthways then halved
400ml coconut milk
fresh vegetable stock

cube or concentrate to make up 300ml
1 tsp turmeric
from a large bunch coriander leaves

roughly chopped

curry paste

2 shallots

roughly chopped
2 cloves garlic

roughly chopped
1 stalk lemongrass

woody outer leaves removed and chopped
4 green chillies

seeds removed and chopped
from a large bunch coriander stalks

roughly chopped
1 tsp ground cumin
1 tsp ground coriander
a thumb-sized ginger

Method

step 1

Whizz the shallots, garlic cloves, ginger, lemongrass stalk, green chillies, the stalks from a large bunch of coriander, ground cumin and ground coriander in a food processor to a paste (add a splash of water if needed).
Quarter the aubergines lengthways, then half the pieces. Heat 3 tbsp groundnut oil in a wok and fry the aubergines until golden. Scoop out. Fry the paste for a minute until fragrant, then stir in the turmeric, vegetable stock and the coconut milk.
Bring to a simmer, return the aubergines, and cook for about 10 minutes until they are tender. Scatter with some coriander leaves and serve with rice.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating