Elevate your dining with our Curried Aubergine Recipe. A flavorful journey of spices and tender aubergine. Delight your taste buds today! 🍆🍛
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
- Start by preheating your oven to 200°C (400°F).
- Place the diced aubergine cubes on a baking tray.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- 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
- In a large, deep skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes, or until it becomes translucent.
- Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir well to toast the spices for about 1 minute.
- Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
- 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.
- Season the sauce with salt to taste.
Step 3: Combine and Serve
- Add the roasted aubergine cubes to the curry sauce and gently stir to coat them in the flavorful sauce.
- Let the aubergine simmer in the sauce for an additional 5-7 minutes to soak up the flavors.
- Taste and adjust the seasoning if necessary.
Step 4: Garnish and Serve
- Remove the curry from heat and serve hot.
- Garnish with fresh coriander leaves for a burst of freshness and color.
Would you like to join our Pinterest page, where many delicious and simple recipes are shared every day?
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
- Start by preheating your oven to 200°C (400°F).
- Place the diced aubergine cubes on a baking tray.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- 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
- In a large, deep skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes, or until it becomes translucent.
- Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper. Stir well to toast the spices for about 1 minute.
- Pour in the diced tomatoes (with their juices) and coconut milk. Stir to combine.
- 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.
- Season the sauce with salt to taste.
-
Step 3: Combine and Serve
- Add the roasted aubergine cubes to the curry sauce and gently stir to coat them in the flavorful sauce.
- Let the aubergine simmer in the sauce for an additional 5-7 minutes to soak up the flavors.
- Taste and adjust the seasoning if necessary.
-
Step 4: Garnish and Serve
- Remove the curry from heat and serve hot.
- Garnish with fresh coriander leaves for a burst of freshness and color.
If you like our recipe, would you please support us by sharing it?