Aubergine Curry

29/08/2012 13:25

Tender aubergines in a creamy, warm spicy sauce.
~ Serves 4

2 Aubergines, cut into wedges, then halved.
1 onion, finely chopped
300g cherry tomatoes, halved
200ml coconut cream
1/2 tsp sea salt
4 tbsp cooking oil
6 tbsp fresh coriander, chopped


2 Red chillies,seeded and chopped
4 garlic cloves
2 tbsp cooking oil
4 tsp garam masala
2 tsp ground cumin
2 tsp paprika

In a blender, put all the curry paste ingredients and puree to make a nice thick paste, then put to one side.

Heat the oil in a large pan, add the aubergines and cook for 10 mins until soft and lightly charred. Next, add the onion, salt and cook for 5 minutes. Add the curry paste and cook, stirring for 5 mins. Then add the coconut cream and the tomatoes, along with 200ml water. Bring to the boil and simmer for 5 - 8 minutes. sprinkle in the coriander and serve.

~ Serve this dish with a large naan bread or with fluffy rice.

Tips ~ Salting the aubergines can help to remove their bitterness and moisture.
Aubergines are like sponges, salting them will reduce the amount of oil the aubergines absorb during cooking. Cut the aubergine into thick slices, salt well and stand in a colander for around half an hour to allow the juices to drain away. Rinse thoroughly and dry with a kitchen towel.