An aubergine (eggplant) curry with a variety of spices and an extra mild flavour due to the addition of coconut milk. A delicious and easy vegetarian meal.
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https://ohmydish.com/recipe/aubergine-eggplant-curry
Peel and finely chop the onions and garlic cloves. Peel the ginger and finely chop or grate it. Remove the seeds from the green chillies, if desired, and finely dice them.
Top and tail the aubergine and cut into small cubes.
Heat a dash of oil in a large frying pan and fry the onion, garlic, ginger and green chillies. After a few minutes, add the diced aubergine and fry on high heat for about 10 minutes.
Add the spices and fry briefly. Fry the tomato purée briefly and then add the coconut milk.
Reduce the heat to low and let the curry simmer for about 10 minutes. The aubergine curry is ready when the sauce has thickened and the aubergine has softened.
Season the curry with salt and more spices if desired. Serve with rice and poppadoms, and garnish with fresh parsley if desired. Enjoy your meal!
What can I serve with an aubergine curry?
You can serve different types of rice with this, such as jasmine rice or yellow rice. This curry is delicious with poppadoms or naan.
Is this aubergine curry vegan?
Yes, this aubergine curry is vegan as no animal products are used.
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