Aubergine Curry – From Scratch
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
Curry paste ingredients
- 1 large onion, finely chopped
- 6 garlic gloves, roughly chopped
- 6 medium hot red chillies, roughly chopped
- 2 thumb sized pieces of ginger, peeled and roughly chopped
- 2 lemongrass stalks, finely sliced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- Enough water to bring mixture to a paste – around 3 tablespoons
Curry ingredients
- 1 large onion, finely chopped
- 6 garlic gloves, roughly chopped
- 6 medium hot red chillies, roughly chopped
- 2 thumb sized pieces of ginger, peeled and roughly chopped
- 2 lemongrass stalks, finely sliced
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- Enough water to bring mixture to a paste – around 3 tablespoons
- 2 large aubergines, cut into 1-2cm cubes
- 400ml tinned chopped tomatoes
- 400ml tin of coconut milk
- Pack of green beans
- 6 tablespoons of coconut or olive oil
- Sea salt and pepper to taste
- Cooked brown rice to serve
Method
step 1
Place all the curry paste ingredients into a food processor and blend to a coarse paste, stopping and starting to scrape down the sides of the food processor to make sure all the ingredients are well combined.step 2
Heat 5 tablespoons of the oil in a large non-stick pan and sauté the aubergines over a medium heat until lightly browned. This will take around 10-15 minutes and will need stirring throughout.step 3
Add the remaining tablespoon of oil and half off the pre-prepared curry paste mixture to the pan and continue to cook over a medium heat, stirring constantly for around 5 minutes until the aubergines are well covered in the curry paste and your kitchen starts to fill up with the aroma of the curry. Mmmmmnn!step 4
Add the tinned tomatoes and coconut milk, stir well, cover with a lid and then reduce the heat to a simmer, cooking for a further 15 minutes.step 5
Add the green beans and stir well. Cover again and simmer for a further 10-15 minutes until the beans are cooked through.step 6
Season the curry well with salt and pepper and serve with cooked brown rice.
