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Aubergine coconut curry
Serves 2
Easy
Prep:
Cook:
Chetna's creamy curry combines tender aubergine with fragrant curry powder, chilli and ginger, all simmered in rich coconut milk. Perfect for a quick vegetarian meal, it's mildly spiced and full of flavour
Skip to ingredients
- 2 tbsp sunflower oil
- 2 medium onionsroughly chopped
- 2½cm piece of ginger(about 20g), roughly chopped
- 1 red chillideseeded if you prefer less heat, roughly chopped
- 2 tbsp curry powder
- 400ml can of coconut milk
- ½ tsp honey
- 1 tsp light soy sauce
- 1 auberginecut into 2.5cm pieces
- handful of coriander leaves and cooked white riceto serve
Nutrition: per serving
- kcal582
- fat47g
- saturates31g
- carbs27g
- sugars19g
- fibre12g
- protein7g
- salt1.7g
Method
step 1
Heat the oil in a pan over a medium-low heat and add the onions, ginger and chilli. Cook for 5-6 mins until the onions have begun to soften. Stir in the curry powder, coconut milk and ½ tsp salt. Set aside to cool for 5 mins then pour into a food processor or blender, or use a stick blender directly into the pan, and blitz to a smooth sauce.
step 2
Return to the same pan and stir in the honey and soy sauce and bring to a simmer. Reduce the heat and add the aubergine pieces, cover and cook on low heat for 10-15 mins, until the aubergine is soft and cooked. Sprinkle with coriander and serve with some rice.
