Aubergine curry
From Cookipedia
A quick vegetarian curry using aubergines.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 aubergines
- 2 tablespoons sunflower oil
- 1 large onion, chopped finely
- 2 cm root ginger, peeled and julienned
- 2 tablespoons Thai red curry paste (or to taste)
- * I recommend Cock Brand curry paste if you can get it
- Zest and juice from 1 lime
- 2 tablespoons muscovado sugar
- 1 tablespoon light soy sauce
- ½ (400g) can of coconut milk
- Freeze the remaining for later use
Method
- Trim the aubergines and cut into bite-sized cubes
- Heat the oil in a pan or wok and stir-fry the onions, garlic and ginger for 3 or 4 minutes
- Add the aubergine and sauté for 5 minutes or until they start to take some colour
- Add the Curry paste and mix well
- Pour in 400 ml cold water, add the lime juice and zest, sugar and soy sauce and bring to the boil.
- Reduce the heat and simmer for 15 minutes
- Add the coconut milk and reheat the curry, being careful not to boil it.
Serving suggestions
Serve immediately with plain rice
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