Quick & Easy Creamy Aubergine Curry

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 750
    g aubergines (about 3 medium sized aubergines, cut in 0,5 - 1cm rounds)
  • 1 -2
    onion, medium sized, finely chopped (red, white or brown)
  • 2
    garlic cloves (minced)
  • 1
    tablespoon garam masala
  • 1
    teaspoon turmeric
  • 12
    teaspoon ground ginger (or fresh Ginger, grated, about pinkie finger size)
  • 12
    teaspoon paprika (optional)
  • 12
    teaspoon hot curry paste (adjust according to your "heat-tolerance", I usually add more)
  • 3
    tablespoons oil (canola works best)
  • salt, Pepper
  • 2
    tablespoons toasted nuts (such as pine, almond or cashew, chopped or whole)
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DIRECTIONS

  • Heat oven at 250°C.
  • Cut aubergines and/or courgettes into rounds.
  • Mix 2 TB of oil, salt and 2 garlic cloves in a small bowl.
  • Place aubergine/zucchini slices on baking sheet, sprinkle or brush with oil-garlic mixture, turn over and repeat sprinkling (you can adjust the amount of oil according to your preferences, the more oil, the better e.g. crispier the aubergines :)).
  • Place in oven (about 15 minute or until browned, courgettes usually take longer).
  • While the aubergines are in the oven:
  • Mix all spices in a bowl.
  • Toast nuts in a non stick pan until medium brown and fragrant. Put on a plate, bowl, -- to cool.
  • Heat oil in the non stick pan, add onion(s) and let fry until translucent.
  • Add spice mixture and, if using, the grated ginger. Let fry for about 30 seconds.
  • Add coconut milk and stir.
  • Add Hot Curry Paste, dissolve.
  • "Recover" aubergine slices from oven and transfer to pan. Stir carefully as not to break up the slices.
  • Sprinkle with toasted nuts.
  • Enjoy!
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