Home Vegetarian Recipes From Garden to Table: Delectable Curried Aubergine Recipe

From Garden to Table: Delectable Curried Aubergine Recipe

Curried Aubergine Recipe

Elevate your dining with our Curried Aubergine Recipe. A flavorful journey of spices and tender aubergine. Delight your taste buds today! πŸ†πŸ›

Curried Aubergine Recipe

Best Curried Aubergine Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings

Ingredients:

For the Aubergine:

  • 2 large aubergines (eggplants), diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Curry Sauce:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt to taste
  • Fresh coriander leaves, for garnish

Instructions:

Step 1: Prepare the Aubergine

  1. Start by preheating your oven to 200Β°C (400Β°F).
  2. Place the diced aubergine cubes on a baking tray.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  4. Roast the aubergine in the preheated oven for 20-25 minutes, or until they are tender and slightly browned. Set aside.

Step 2: Make the Curry Sauce

  1. In a large, deep skillet, heat the vegetable oil over medium heat.
  2. Add the chopped onion and sautΓ© for 3-4 minutes, or until it becomes translucent.
  3. Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
  4. Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir well to toast the spices for about 1 minute.
  5. Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
  6. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
  7. Season the sauce with salt to taste.

Step 3: Combine and Serve

  1. Add the roasted aubergine cubes to the curry sauce and gently stir to coat them in the flavorful sauce.
  2. Let the aubergine simmer in the sauce for an additional 5-7 minutes to soak up the flavors.
  3. Taste and adjust the seasoning if necessary.

Step 4: Garnish and Serve

  1. Remove the curry from heat and serve hot.
  2. Garnish with fresh coriander leaves for a burst of freshness and color.

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From Garden to Table: Delectable Curried Aubergine Recipe

Rating: 5.0/5
( 23 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 253 calories 6 fat

Ingredients

  • For the Aubergine:
  • 2 large aubergines (eggplants), diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For the Curry Sauce:
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt to taste
  • Fresh coriander leaves, for garnish

Instructions

  1. Step 1: Prepare the Aubergine

    1. Start by preheating your oven to 200Β°C (400Β°F).
    2. Place the diced aubergine cubes on a baking tray.
    3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
    4. Roast the aubergine in the preheated oven for 20-25 minutes, or until they are tender and slightly browned. Set aside.

     

  2. Step 2: Make the Curry Sauce

    1. In a large, deep skillet, heat the vegetable oil over medium heat.
    2. Add the chopped onion and sautΓ© for 3-4 minutes, or until it becomes translucent.
    3. Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
    4. Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir well to toast the spices for about 1 minute.
    5. Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
    6. Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
    7. Season the sauce with salt to taste.

     

  3. Step 3: Combine and Serve

    1. Add the roasted aubergine cubes to the curry sauce and gently stir to coat them in the flavorful sauce.
    2. Let the aubergine simmer in the sauce for an additional 5-7 minutes to soak up the flavors.
    3. Taste and adjust the seasoning if necessary.

     

  4. Step 4: Garnish and Serve

    1. Remove the curry from heat and serve hot.
    2. Garnish with fresh coriander leaves for a burst of freshness and color.
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