Fragrant aubergine curry

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olive magazine

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1. Whizz all the curry paste ingredients together in a food processor until you have a rough paste (add water to help).
2. Heat 3 tbsp groundnut oil in a large pan or wok and cook the aubergines until golden. Scoop out. Fry the paste in a little of the coconut milk until fragrant. Add the rest of the coconut milk, stock and turmeric and bring to a simmer. Add back the aubergine and simmer until it's tender but holding its shape, around 10 minutes.
3. Scatter with coriander leaves and serve with a bowl of steamed basmati rice.

288 kcalories, protein 4.2g, carbohydrate 10.4g, fat 25.8 g, saturated fat 15.5g, fibre 3.6g, salt 0.4 g

Latest comments and suggestions

• Lizzie

  05 November 2007

  Lizzie rated and commented on this recipe

  

  Great flavour, not difficult, not only a good vegetarian dish.

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• Natalya

  11 December 2007

  Natalya rated this recipe

  

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• Lily

  10 January 2008

  Lily rated and commented on this recipe

  

  I really enjoyed making and eating this dish. The flavours are very subtle but really nice. Watch out how much liquid you put in because I felt mine could have been a bit thicker.

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• Shirley

  18 January 2008

  Shirley rated and commented on this recipe

  

  Very tasty sauce, but I don't like aubergines. Any alternative ideas?

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• Curly Steve

  06 March 2008

  Curly Steve rated and commented on this recipe

  

  I was looking for an Aubergine curry to go with a lentil dhal and this is it! Fantastic recipe. I cut the aubergines a bit smaller than suggested and didn't scoop them out (and omitted the tumeric). And of course, between the frying stage and cooking in coconut milk stage, I had to sample one or three chunks. Yum! Great the next day too.

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• Babe

  02 April 2008

  Babe commented on this recipe

  Shirley try courgettes.

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• Tricia Jones

  18 April 2008

  Tricia Jones commented on this recipe

  this is a lovely curry!!!

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• Alvira

  07 May 2008

  Alvira commented on this recipe

  This a now a regular dish for us. I use mushrooms as well as aubergines and they work very well - just treat same as the aubergines.

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• Ourshell

  30 May 2008

  Ourshell rated and commented on this recipe

  

  Really enjoyed this - was the first curry my husband has ever made without using a jar of curry sauce and I have to say he did a really good job. Will definitely make sure he adds it to his repertoire!

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• stoof

  03 July 2008

  stoof rated and commented on this recipe

  

  this is very quick and easy (specially cos we cheat and use pataks curry paste!) usually just chop the aubergine into chunks and fry off for a bit before adding the paste and coconut milk - 5 mins work then just leave to fester for a while - excellent when you get in from work and can't really be bothered!

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• SarahC

  30 July 2008

  SarahC commented on this recipe

  I tried this last night. I added sweet potato and a couple of mushrooms. It was really tasty, my boyfriend loved it, usually he's not keen on veggie dishes.

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• bonbon

  26 August 2008

  bonbon commented on this recipe

  really good and easy to make. i forgort to get lemon grass but was great without. definately gonig to mske again

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• bonbon

  26 August 2008

  bonbon rated and commented on this recipe

  

  forgot to rate it

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• Beckiboo75

  01 October 2008

  Beckiboo75 commented on this recipe

  Can anyone tell me how many people this recipe is for? Thanks!

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• KAspeling

  02 April 2009

  KAspeling commented on this recipe

  Made this last night and love it!

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• Kernow Cook

  21 June 2009

  Kernow Cook rated and commented on this recipe

  

  Oh wow - what an amazing curry! Both my boyfriend and myself loved it. I just used one large aubergine and 10 closed cup medium mushrooms cut in half. Only added the mushrooms for the final 10 min boil so they stayed really suculent. Had to thicken the sauce with arrowroot. I had plain yogurt too to temper the heat. It served 5.

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• Fruit

  04 August 2009

  Fruit rated and commented on this recipe

  

  More of a soup than a curry: having followed the recipe and added some mushrooms, this dish turned out too mild, too milk and struggling to hit the taste buds. If there is a next time, will use about 1/3 less coconut milk and thicken if necessary, or use a shop-bought version - rice was perfect though!

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• Natalie

  20 August 2009

  Natalie rated and commented on this recipe

  

  I added sweet potato to the recipe, which made the flavour and texture a bit more interesting. I also missed out the stock, as it was runny enough without it, and I found it a bit bland so added fish sauce and lime juice, and it was lovely.

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Ingredients

• groundnut oil
• 3 small aubergines , quartered lengthways then halved
• 400ml coconut milk
• 300ml vegetable stock fresh, cube or concentrate,
• 1 tsp turmeric
• a large bunch coriander leaves, roughly chopped

CURRY PASTE

• 2 shallots , roughly chopped
• 2 garlic cloves, roughly chopped
• a thumb-sized piece ginger , peeled and roughly chopped
• 1 stalk lemon grass woody outer leaves removed and chopped
• 4 green chillies seeds removed and chopped
• coriander stalks from a large bunch , roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander

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Vegetarian

Ingredients

• groundnut oil
• 3 small aubergines , quartered lengthways then halved
• 400ml coconut milk
• 300ml vegetable stock fresh, cube or concentrate,
• 1 tsp turmeric
• a large bunch coriander leaves, roughly chopped

CURRY PASTE

• 2 shallots , roughly chopped
• 2 garlic cloves, roughly chopped
• a thumb-sized piece ginger , peeled and roughly chopped
• 1 stalk lemon grass woody outer leaves removed and chopped
• 4 green chillies seeds removed and chopped
• coriander stalks from a large bunch , roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander

288 kcalories, protein 4.2g, carbohydrate 10.4g, fat 25.8 g, saturated fat 15.5g, fibre 3.6g, salt 0.4 g

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