Aubergine And Courgette Curry Recipes
BANGLADESHI AUBERGINE AND COURGETTE CURRY RECIPE
Bangladeshi aubergine and courgette curry is our new favourite especially when it's 100 calories per serving and still absolutely packed with flavour!
Provided by GoodtoKnow
Categories Dinner
Time 1h
Yield Serves: 4-6
Number Of Ingredients 13
Steps:
- Cut the stalks off the aubergines and then cut them in half lengthways (for large, cut in half and then slice each piece lengthways into 6 or 8 wedges). Halve the baby courgettes. Toss all the veg with a little salt and set aside in a colander for 20 mins.
- Quickly rinse and dry the aubergines and courgettes. Lay them out, cut-side up on a large baking sheet, brush with oil and grill (for about 10 mins) until browned. Turn them over and grill for a few more mins.
- Meanwhile, mix the ginger, garlic and chilli in a mortar with 3tbsp water and grind to paste with a pestle, or mix in a small bowl.
- Put the remaining oil (2tbsp) in a frying pan, add the fennel and cumin seeds. When they start to sizzle, add the ginger paste and fry for another few mins. Add the coriander seeds and turmeric, fry for 1 minute, then add the tomatoes and season generously with salt and black pepper. Cover and leave to simmer for 8-10 mins until reduced and thickened slightly. Add a little water if it gets too thick. Stir in the fresh herbs.
- Divide the vegetables between 4-6 warm dishes and spoon the hot sauce over. Serve with rice or naan bread.
Nutrition Facts : @context https, Calories 100 Kcal, Fat 8 g, SaturatedFat 1.5 g
AUBERGINE & CHICKPEA CURRY
With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a surefire summertime winner
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Halve the aubergines, then cut each half into wedges. Heat ½ tbsp oil in a large pan, preferably non-stick, and brown half the aubergines for 2-3 mins on each side until golden brown and crisp all over. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside.
- Add the remaining oil to the pan with the mustard seeds and curry leaves and fry for 30 secs until fragrant. Stir in the onions and continue cooking until they are softened and beginning to brown. Add the dried chillies and spices with a spoonful of the thick coconut milk from the top of the can, then fry for 1 min more. Add the remaining coconut milk, tomatoes and half a can of water. Simmer for 25-30 mins until thick and saucy.
- Stir in the chickpeas and aubergines. Continue simmering for 5 mins or so, until everything is hot and the aubergines are tender. Serve with rice or warm naan bread, scattered with a few extra curry leaves sizzled in a splash of oil, if you like.
Nutrition Facts : Calories 261 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.44 milligram of sodium
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