Creamy Aubergine Curry

Aubergines are the perfect meat alternative and this curry exemplifies how meat free meals can be delicious and satisfying. The use of whole spices in this dish adds both texture and wonderfully aromatic flavours.

  • Serves: 6
  • Origin: India
  • Preparation : 30 min
  • Heat rating : Medium
  • Cooking : 25 min
  • Ease : Easy
  • Vegetarian : Yes
  • Ingredients

    ¼cc Cayenne Chilli powder
    ½ tsp Ground Coriander
    ½ tsp Cumin seeds
    ½ tsp Fenugreek seeds
    ½ tsp Nigella seeds
    ½ tsp Ground Turmeric
    2 tbsps vegetable oil
    1 large eggplant, cut into 3cm cubes
    6 tablespoons vegetable oil
    2cm piece fresh ginger root, finely chopped or grated
    5 cloves garlic, chopped
    2 onions, peeled and finely chopped
    1 green chilli pepper, seeded and chopped
    3 tbsps tomato puree
    ¾ teaspoon salt
    ¼ tsp sugar
    60ml coconut milk
    1 tablespoon cilantro leaves

    Preparation

    Heat the 2 tablespoons oil over medium-high heat in a large skillet, and fry eggplant pieces until golden, about 5 minutes. Remove the eggplant from the skillet and set aside; wipe out the skillet with a paper towel.
    Heat the 6 tablespoons oil in the same skillet over medium heat. Stir in the cumin, fenugreek and nigella and cook until the cumin turns golden, about 2 minutes. Reduce the heat; stir in the ginger and garlic, and cook for a few seconds. Stir in the onions and green chile pepper, and continue to cook and stir until the onion is golden, about 10 minutes.
    Stir the tomato puree, chili powder, coriander, turmeric, and salt into the onions. Cook and stir over medium heat for 2 minutes, or until the oil separates. Stir in the cooked eggplant; cover and simmer until eggplant is tender, about 5 minutes. Pour in the coconut milk; stir until blended and heated through. Sprinkle with cilantro leaves.

    Useful tip: Remaining coconut milk can be poured into a Ziploc bag or plastic box and frozen for later use. Use defrosted or from frozen.