Fragrant aubergine curry

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• lay di

  24 May 2011

  lay di rated this recipe

  

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• Joy

  08 June 2011

  Joy rated and commented on this recipe

  

  I also added potatoes and half the veggie stock suggested. It's a good and interesting recipe.

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• charliechopin

  03 August 2011

  charliechopin rated and commented on this recipe

  

  Giving this recipe the benefit of the doubt, as though more of a 3* I think I added too much stock. Still, I think nearer 200ml of stock (or less) would improve things. One other thing to note: if using home made vegetable stock (i.e. not from a cube/concentrate), the recipe really requires a little extra salt.

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• KtB

  19 April 2012

  KtB commented on this recipe

  Easy to make and very nice. Paired it with a gewurztraminer :-)

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• BethG

  20 April 2012

  BethG rated and commented on this recipe

  

  Really nice dish.... I cut the aubergines up a bit smaller than shown in pic. And serve as a side dish, make more paste and freeze it for next time.

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• kazza690

  29 April 2012

  kazza690 rated and commented on this recipe

  

  Not bad,felt something was missing

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• katkatkat

  14 May 2012

  katkatkat rated and commented on this recipe

  

  Can easily be changed - (lime,soy,fish sauce) It is a tad runny so careful how much stock/milk you use!

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• Bigvern

  10 June 2012

  Bigvern rated and commented on this recipe

  

  I'm a pretty good cook when it comes to curries and this one leaves a bit to do if you follow the recipe. Agree with previous comments that flavours too weak(suspect the addition of stock waters down the spice mix). Broke my cardinal rule of never cooking something for the first time for guests and relied on the judicious addition of curry leaves for a swift recovery.

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• Lesley

  15 September 2012

  Lesley rated this recipe

  

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• Toffana

  06 December 2012

  Toffana rated and commented on this recipe

  

  I found it slightly bland, as if something was missing. I added some ground cinnamon (1/2 teaspoon) and also a very small amount of palm sugar which helped. It was very easy to make, however the instructions could have been a bit more detailed, i.e let it simmer until it reduces down to a thicker consistency - this took longer than the 10 minutes suggested but the result was good.

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http://www.bbcgoodfood.com/recipes/4495/

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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 lemongrass 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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Preparation and cooking times

Ready in 40 minutes

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 lemongrass 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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