- 2 [chopped] Aubergine
- 15-20 [halved] Cherry Tomatoes
- 2 large [chopped] Red Onion
- 6 [chopped] Garlic
- 3 tbsp Coconut Oil
- 1 tsp [ground] Cumin
- 3 tsp [ground] Coriander
- 1/2 [ground] Red Chilli PowderAdd more for more heat...of course
- 1 tsp [click for recipe] Garam Masala
- 1 tsp [ground] Turmeric
You need to try this locally sourced aubergine curry recipe.
Taught to me in Fort Kochi, India (2019) by the lovely Leelu Homestay as a vegetarian curry recipe.
The flavours that arise from this super simple recipe will want you craving more, so make sure you make enough!
This curry is different from the western style curries as seen on Jamie Oliver’s Spiced aubergine & coconut curry.
If you want an alternative to aubergine, try chickpeas or green peas.
Treat your taste buds to a new flavour, I promise even carnivore (like me) will indulge in this veggie curry recipe.
Top 3 Aubergine/Eggplant Facts
- Did you know that aubergines are longer and softer, while eggplant is shorter and harder (they are from the same family)
- Its origin is considered to be India where it continues to grow wild.
- A very good source of dietary fibre, vitamin B1 and copper
1. Sauté the aubergine, garlic and onion in the coconut oil for 10 minutes until soft and then add the tomatoes until soft for another 2 minutes. Add 1 tsp of salt to speed up the cooking process and enhance flavour.
2. While the aubergine is cooking, dry fry the aubergine masala spices for 30 seconds on the lowest heat possible in a frying pan with no oil!
Dry fry is important to realise the natural oils in your masala spices as If you add the spices without dry frying them, it will have a raw taste of the spice.
3. Next, add a mug full of boiling water to the frying pan and stir until all mixed in. Then add to the vegetable mix and combine well.
4. Leave to simmer for 20-30 minutes until the sauce has thickened and you are happy with the taste.
Serve up with fluffy white rice, a wedge of lime and chapatis
BIFF, BOSH, CURRY NOSH!