The BBC Good Food logo
Aubergine curry with lemongrass & coconut milk

Aubergine curry with lemongrass & coconut milk

By
Rating: 4 out of 5.36 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Add some spice and character to aubergines with this sumptuous curry

Nutrition: per serving
HighlightNutrientUnit
kcal268
fat20g
saturates14g
carbs17g
sugars10g
fibre3g
protein5g
low insalt1.39g
Advertisement

Ingredients

Method

  • STEP 1

    Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.

  • STEP 2

    Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.

Recipe from Good Food magazine, July 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.36 ratings
Advertisement
Advertisement
Advertisement

Sponsored content