Creamy Aubergine Curry Recipe
If you’re looking for a hearty, satisfying, and flavorful vegan dish, this Creamy Aubergine Curry is the perfect choice.
Ingredients
Essential Ingredients
- 2 large aubergines eggplants, diced
- 1 can 400ml coconut milk
- 1 onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger grated
- 2 tbsp oil coconut or olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika optional, for a smoky flavor
- ½ tsp chili flakes adjust to taste
- 1 can 400g chopped tomatoes
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Juice of ½ lime optional, for a fresh touch
Instructions
Prepare the Aubergine
- Dice the aubergine into bite-sized cubes.
- Optionally, sprinkle with salt and let it sit for 15-20 minutes to remove bitterness, then rinse and pat dry.
Cook the Base
- Heat oil in a large pan over medium heat.
- Sauté the onions until soft and golden (about 5 minutes).
- Add garlic and ginger, cooking until fragrant.
- Stir in turmeric, cumin, coriander, and smoked paprika, toasting the spices for about 1 minute.
Cook the Aubergine
- Add the diced aubergine and cook for 5-7 minutes until slightly caramelized and tender.
Simmer with Coconut Milk
- Pour in the chopped tomatoes and coconut milk.
- Stir well and let simmer for 15-20 minutes until the curry thickens.
Finish with Fresh Herbs
- Stir in fresh cilantro or parsley.
- Squeeze in some lime juice for added brightness (optional)