Eggplant Curry

Eggplant Curry

Creamy aubergine curry laced with unctuous coconut milk, delicately spiced with garam masala powder. Try making our aubergine curry today!

Adapted from Hurry The Food Up

Serves
2
Prep time
5 min
Total time
35 min

Method

  1. Cut the aubergine into small cubes. Fry in a large pan with olive oil on medium heat for 3-4 minutes. Add a good dash of water, so it doesn’t burn.

  2. In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.

  3. Crush or dice the garlic.

  4. Stir in the garlic, curry powder, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.

  5. Pour in the chopped tomatoes and coconut milk. Add a good dash of salt. Taste test! See if you like to add more salt and/or spices.

  6. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.

  7. Serve with salt and pepper to taste.