Advertisement

Try this veggie aubergine curry, then check out our vegan aubergine curry, vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

  • groundnut oil
  • 3 small aubergine
    quartered lengthways then halved
  • 400ml coconut milk
  • fresh vegetable stock
    cube or concentrate to make up 300ml
  • 1 tsp turmeric
  •  from a large bunch coriander leaves
    roughly chopped

curry paste 

  • 2 shallots
    roughly chopped
  • 2 cloves garlic
    roughly chopped
  • 1 stalk lemongrass
    woody outer leaves removed and chopped
  • 4 green chillies
    seeds removed and chopped
  • from a large bunch coriander stalks
    roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • a thumb-sized  ginger

    Method

    • step 1

      Whizz the shallots, garlic cloves, ginger, lemongrass stalk, green chillies, the stalks from a large bunch of coriander, ground cumin and ground coriander in a food processor to a paste (add a splash of water if needed).
      Quarter the aubergines lengthways, then half the pieces. Heat 3 tbsp groundnut oil in a wok and fry the aubergines until golden. Scoop out. Fry the paste for a minute until fragrant, then stir in the turmeric, vegetable stock and the coconut milk.
      Bring to a simmer, return the aubergines, and cook for about 10 minutes until they are tender. Scatter with some coriander leaves and serve with rice.

    Authors

    Janine Ratcliffe Portrait
    Janine RatcliffeFood director
    Advertisement

    Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Advertisement
    Advertisement
    Advertisement