Recipe: Spicy Aubergine Curry

Posted on Sep 7 2016 - 10:00am by Samantha Clark
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Hello September! You’re certainly bringing the Autumn chill a little earlier than usual. It doesn’t matter though because there is a whole host of new root vegetables just making their way onto the shelf for us to try in casseroles, roasts, soups and more. There is nothing quite like Autumnal food- it’s hearty, usually more healthy (for me) and much more satisfying.

This month we’ll be introducing the aubergine to our foodie repertoire. We’ll be devouring it in curries, salads, bakes and more. As  a vegetable many don’t know what to do with, we hope to turn that around for you and that you’ll be able to enjoy it’s seasonal benefits. It’s known to be good high in fibre and those B vitamins that we just don’t seem to get enough of which is great for brain function. Oh and the purple coat, is packed with those super antioxidants.

We thought, as it’s already a little chilly, that nothing warms you up more than a little bit of spice, so add this simple vegetarian curry to your shopping list and feel the heat once more.

Spicy Aubergine Curry

Ingredients
2 medium aubergines
2 tbsp sunflower oil
1 large onion, finely chopped
2 cloves garlic, chopped
2 cm piece of root ginger, peeled and chopped
1 tbsp Cooks’ Ingredients Thai Red Curry Paste
Juice of 1 lime
2 tbsp dark muscovado sugar
1 tbsp soy sauce
½ x 400g can half fat coconut milk

Method:

  1. Trim the aubergine and cut into small cubes. Heat the oil in a large frying pan and add the onion, garlic and ginger. Cook for 2–3 minutes until starting to brown then add the aubergine cubes and fry until browned on all sides.
  2. Stir in the red curry paste to coat the aubergine and cook for a minute. Add the lime juice, sugar, soy sauce and season. Add 400ml cold water and bring to the boil. Lower the heat and simmer for 15–20 minutes until tender and the sauce is reduced.
  3. Stir in the coconut milk and heat gently but do not boil. Check seasoning and serve, scattered with shredded basil leaves and steamed Thai jasmine rice.

Thanks to Waitrose for once again supplying us with our recipes. If you’d like more ideas, the recipe site is well worth a browse.Waitrose logo

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