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Creamy Aubergine Curry

A delightful blend of tender aubergines simmered in a luxurious, spiced coconut milk sauce, perfect for vegan enthusiasts and curry lovers alike.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large aubergines, diced Select firm and glossy aubergines without blemishes.
  • 1 can (400ml) coconut milk Can be substituted with almond milk or vegetable broth.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, grated
  • 2 tablespoons curry powder Feel free to adjust based on spice preference.
  • 1 teaspoon turmeric
  • 2 tablespoons cooking oil
  • Salt, to taste
  • Fresh coriander, for garnish
  • Lime wedges, for serving

Method
 

Preparation
  1. Dice the aubergines, chop the onion, and mince the garlic and ginger.
Cooking
  1. In a large pan, heat the cooking oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  2. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
  3. Add curry powder and turmeric, stirring well to coat the vegetables with the spices.
  4. Add the diced aubergine to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  5. Pour in the coconut milk, stirring until the mixture is well combined. Bring it to a gentle simmer.
  6. Let it simmer for 10-15 minutes, allowing the sauce to thicken and the flavors to meld. Add salt to taste.
Serving
  1. Garnish with fresh coriander and serve with lime wedges on the side.

Notes

Serve with fluffy basmati rice or warm naan bread. Consider adding a fresh cucumber and tomato salad on the side to balance the meal, and pair it with a chilled drink like mint lemonade. Storing tips: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze in a freezer-safe container for up to 3 months.