Quick Easy Creamy Aubergine Curry Recipes
ROASTED AUBERGINE & TOMATO CURRY
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
Provided by Chelsie Collins
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
- Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
Nutrition Facts : Calories 331 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein
CREAMY AUBERGINE CURRY
A veggie curry that is both low in calories and creamy
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
- Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.
Nutrition Facts : Calories 190 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.15 milligram of sodium
AUBERGINE (EGGPLANT) AND CHICKPEA CURRY IN MINTED TOMATO CREAM
This is a mild and creamy eggplant curry that is absolutely delicious. Adapted from "Classic Curries".
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cut the unpeeled eggplant into 3/4"-1" cubes.
- Trim the ends off the unpeeled zucchini and slice.
- Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
- Stir in the spices and cook for 30 seconds.
- Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
- Add the chickpeas to the pan and cook a further 5 minutes.
- Stir in the mint and cream and gently reheat.
- Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
- Serve with plain or pilau rice, or parathas if preferred.
Nutrition Facts : Calories 531.4, Fat 36.8, SaturatedFat 18.3, Cholesterol 87.1, Sodium 335, Carbohydrate 46.1, Fiber 13.3, Sugar 10, Protein 10.6
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