Aubergine curry
This rich, aromatic vegan curry features tender aubergines and potatoes simmered in a spiced coconut milk and tomato sauce. Flavoured with punchy panch phoran, ginger, and garam masala, it makes a deeply satisfying main course. Serve alongside freshly steamed rice or warm flatbreads.
Ingredients
- Vegetable oil30 ml
- Coconut milk400 ml
Instructions
5 steps- 1
Using a vegetable peeler, peel the aubergines in zebra-like stripes. Trim and cut into 1.5cm/5/8in cubes.
- 2
Heat the oil in a large frying pan and, when hot, add the onion, cumin, chillies, panch phoran, garlic, ginger, potatoes and aubergines. Stir-fry for 5-6 minutes, or until well coated.
- 3
Add the tomatoes and stir fry for 2-3 minutes.
- 4
Pour in the coconut milk, season with salt and pepper and bring to the boil. Stir, cover and simmer gently for 20 minutes, stirring occasionally, or until the potatoes and aubergines are tender.
- 5
Stir in the garam masala and half the coriander and remove from the heat. Scatter over the remaining coriander and serve with rice, flatbreads or naan bread.
Nutrition
1 serving ≈ 325 g
Nutrition values are estimates. - means data is unavailable.
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