Aubergine Curry From Scratch Recipes

AUBERGINE CURRY - FROM SCRATCH

Aubergine Curry - From Scratch image

I think if you're going to the trouble of making your own curry paste, the least you can do is make double the amount you need! The curry paste ingredients listed below makes more than enough for this curry - only half the paste will be needed. You can then freeze whats left for another time and just defrost it before you need it. www.simplybeglutenfree.co.uk

Provided by Simply Be Gluten Free

Time 1h

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Place all the curry paste ingredients into a food processor and blend to a coarse paste, stopping and starting to scrape down the sides of the food processor to make sure all the ingredients are well combined.
Heat 5 tablespoons of the oil in a large non-stick pan and sauté the aubergines over a medium heat until lightly browned. This will take around 10-15 minutes and will need stirring throughout.
Add the remaining tablespoon of oil and half off the pre-prepared curry paste mixture to the pan and continue to cook over a medium heat, stirring constantly for around 5 minutes until the aubergines are well covered in the curry paste and your kitchen starts to fill up with the aroma of the curry. Mmmmmnn!
Add the tinned tomatoes and coconut milk, stir well, cover with a lid and then reduce the heat to a simmer, cooking for a further 15 minutes.
Add the green beans and stir well. Cover again and simmer for a further 10-15 minutes until the beans are cooked through.
Season the curry well with salt and pepper and serve with cooked brown rice.

WEST INDIAN SPICED AUBERGINE CURRY

West Indian spiced aubergine curry image

Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Provided by GF member Kish Gandhi

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

Ingredients

1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 large aubergine
2 tbsp tomato purée
½ green chilli , finely chopped
1cm piece ginger , peeled and finely chopped
2 tsp caster sugar
½-1 tbsp rapeseed oil
3 spring onions , chopped
½ bunch of coriander , shredded
cooked rice , natural yogurt, roti and lime wedges, to serve

Steps:

Mix the dry spices and 1 tsp salt together in a bowl and set aside.
Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 2.5 milligram of sodium

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