Roast aubergine & coconut curry

Roast aubergine & coconut curry

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(5 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 6

Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal418
  • fat36g
  • saturates30g
  • carbs15g
  • sugars13g
  • fibre6g
  • protein6g
  • salt0.1g
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Ingredients

  • 800g aubergines (about 3), sliced into rounds, then cut into quarters
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tbsp coconut or olive oil
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 2 onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2cm piece of ginger, grated to a pulp
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, grated to a pulp
  • 2 red chillies, halved, deseeded and chopped
  • 1 tsp ground turmeric
  • 2 tsp ground coriander
  • 4 black cardamom pods, crushed a little (but not so much that the pods open)
  • 6 large plum tomatoes, roughly chopped
  • 3 x 160ml cans of coconut cream
  • juice ½ lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small bunch coriander, leaves only
  • rice or naan breads, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

  2. Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.

  3. Bring to just under the boil – if it boils, the coconut cream will split – then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

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Comments, questions and tips

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maryyem
3rd Dec, 2017
5.05
Delicious dish for vegan or vegetarian dinner guests.
smrcarew
30th May, 2017
5.05
This recipe is absolutely DELICIOUS! Highly recommend.
e.eves1
10th May, 2017
5.05
Gorgeous recipe. I used coconut milk instead of creamed coconut and tinned plum tomatoes very tasty!
sticker04
8th Oct, 2016
5.05
Simple, fresh and super tasty. We loved this recipe. Replaced fresh tomatoes with passata and used creamed coconut instead.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
smrcarew
30th May, 2017
5.05
Put an extra half/whole onion in!