Aubergine & coconut curry

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• karoliina

  10 August 2011

  karoliina rated and commented on this recipe

  

  Nice blend of flavors, but something essential was missing. We used dried coriander instead of fresh, and lime juice instead of tamarind. Perhaps it was the lack of heat (due to our mild green chillies) which left us a bit unimpressed. Next time we'll try another aubergine curry recipe.

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• Recipes

  15 August 2011

  Recipes rated and commented on this recipe

  

  Nice recipe. Quick and easy with nice flavour.

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• martin

  06 September 2011

  martin rated and commented on this recipe

  

  I thought this was absolutely lovely. The blend of spices gave it depth and yet it tasted so fresh. The only thing I changed was the chillies. I used some fresh from the garden so having read a comment from Karoliina I used one small red one and one larger green one. This gave just the right amount of heat. Of course there is bound to be something lacking if you use dried coriander. DRIED CORIANDER? Please. Don't people wait until they have the right ingredients before making a dish? I imagine the basic paste could be made in a larger quantity and frozen since washing up the food processor is a bit of a pain. I will also try other things with the sauce: chicken, prawns, salmon.

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• Gemma

  18 September 2011

  Gemma rated and commented on this recipe

  

  This is really gorgeous. Added bacon but otherwise followed the recipe to the letter and it was perfect.

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• LaMarmmotte

  24 October 2011

  LaMarmmotte rated and commented on this recipe

  

  The flavor was too strong for my taste; personally, i think 1 tsp coriander + 1 tsp cumin is too much. I would try it with chicken but with less coriander and cumin, because i really liked the smell of the puree before adding cumin and coriander.

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• clareyb

  12 May 2012

  clareyb rated and commented on this recipe

  

  Despite forgetting to buy fresh coriander, I decided to make this anyway and found that by following the rest of the recipe this was lovely. Its not the spiciest curry we've eaten or made, but there is still enough heat with two whole chillis to feel a tingle! Will definately try with different veg and meat again.

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http://www.bbcgoodfood.com/recipes/1553652/

http://www.bbcgoodfood.com/recipes/1553652/

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Ingredients

• 1 onion , roughly chopped
• 2 garlic cloves , peeled
• a walnut-sized chunk ginger , roughly chopped
• 2 green chillies , roughly chopped
• ½ a small bunch coriander , leaves and stalks seperated
• groundnut oil
• 1 large aubergine , halved and cut into wedges
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tbsp tamarind paste (or use juice ½ lime)
• 1 x 165ml tin coconut milk
• 2 tbsp toasted, flaked almonds
• 150g basmati rice , cooked to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 40 mins

Ingredients

• 1 onion , roughly chopped
• 2 garlic cloves , peeled
• a walnut-sized chunk ginger , roughly chopped
• 2 green chillies , roughly chopped
• ½ a small bunch coriander , leaves and stalks seperated
• groundnut oil
• 1 large aubergine , halved and cut into wedges
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tbsp tamarind paste (or use juice ½ lime)
• 1 x 165ml tin coconut milk
• 2 tbsp toasted, flaked almonds
• 150g basmati rice , cooked to serve

PER SERVING

435 kcalories, protein 7.2g, carbohydrate 18.3g, fat 37.4 g, saturated fat 15.1g, fibre 5.9g, salt 0.9 g

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