zoom Aubergine Curry

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergine Curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Aubergine Curry

    Our twist on a rich red curry.
    Soy lightens the dish while the roasted aubergine adds real depth of flavour.

    • Preparation time: 25 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour

    Serves: 4

    Ingredients

    • 2 aubergines
    • 6 tbsp vegetable oil
    • handful Thai basil leaves
    • 3 lime leaves
    • 20g caster sugar
    • 220ml coconut milk
    • 80g fine green beans, trimmed and halved
    • 2 salad onions, cut into 3cm pieces
    • 50ml soy sauce
    • 80ml coconut cream

    CURRY PASTE
    • 2 tsp coriander seeds, toasted
    • small pinch of cumin seeds, toasted
    • 4 lemongrass stalks, peeled and cut into 0.2cm slices
    • 5 garlic cloves, roughly chopped
    • 1 red chilli, chopped
    • ½ shallot, roughly chopped
    • 18g galangal paste (or fresh and finely chopped)
    • ¼ tsp ground white pepper
    • 2 tsp coarse sea salt
    • 2 tsp dried chilli flakes

    GARNISH
    • ½ large red chilli, thinly sliced diagonally
    • small handful Thai basil leaves

    Method

    1. Preheat the oven to 180˚C, gas mark 4. Start with the paste. Grind the coriander and cumin seeds to a fine powder in a spice grinder or pestle and mortar. Transfer to a blender with the remaining paste ingredients and blitz until smooth. You may need to add 3-4 tbsp water and scrape down the sides occasionally.

    2. Prepare the aubergines. Cut each one lengthways into 10-12 wedges and make deep incisions in the flesh of each wedge at 1-2cm intervals. Put on a baking tray and drizzle with 3 tbsp oil. Roast for 25-30 minutes, until soft but still holding their shape. Don’t worry if the edges burn slightly.

    3. Put the remaining 3 tbsp oil in a pan set over a low heat. Add the paste, basil, lime leaves and sugar; fry for 2-3 minutes. Increase the heat to high; stir in the coconut milk, beans, salad onions and soy. Turn the heat down to low, add the coconut cream and simmer until cooked, about 3-5 minutes.

    4. Put the roasted aubergine in a serving dish and pour over the curry sauce. Garnish with the red chilli and basil leaves just before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary