Home » Mains » Aubergine with Tomato Coconut Curry
All   Meat   Vegan   Vegetarian   Seafood   
  Recipies List  
Ref: 275
Heading: Mains
Cuisine: Indian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   600 g  Aubergines, cut int chunks
   2 Garlic clove pureed or finely grated
   1 tsp  Cumin ground
   3 tbsp  Ghee melted or veg oil
   1/2 tsp  Salt
   1/2 tsp  White pepper
   400 ml  Tomato passata
   400 ml  Coconut milk
   2 Red onion finely sliced
   3 Garlic clove pureed or finely grated
   2 Green chilli de-seeded & sliced (optional)
   1 tsp  Garam masala
   1 Coriander ground
   1 tsp  Red chilli powder
   1 tsp  Turmeric ground
   15 g  Fresh coriander chopped
   1 tsp  Sugar
   2 tbsp  Ghee melted or veg oil


  Step 1
Pre-heat oven to 200'c, mix coating in a large bowl & add aubergine chunks & coat, place on a baking sheet & bake for 20 to 30 mins until nut brown & set aside.
  Step 2
Heat a wok (best) or a frying pan, add oil/ghee & onion & fry & stir until coloured, add garlic & chilli if used, fry for another 1 mins, add chilli powder, garam masala, coriander powder, sugar & turmeric powder, give mixture a quick stir then add passata & coconut milk, cook on a low heat for 15 to 20 mins, add fresh coriander & stir in at the end, if the sauce gets dry add water to a nice thick sauce.
  Step 3
When sauce is done add baked aubergine chunks, fold in & warm through, serve.

Suggestion & Tips

You could use normal potato but will need to cook longer. Serve with rice & or Indian flat breads like naan. Onion bhaji would be good etc. If you use veg oil for frying then this would be suitable for vegans.
Copyright © 2024. All Rights Reserved.
Site By ecomsolutions