How To Make Aubergine Curry with Lemongrass & Coconut Milk
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Serves:
Ingredients
- 2 large aubergines, cut into cubes
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tbsp ginger, grated
- 2 lemongrass stalks, sliced
- 1 red chili, chopped (optional for spice)
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 can (400 ml) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 2 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
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Heat the oil in a large pan over medium heat. Add the onions and cook until soft and translucent.
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Add the garlic, ginger, lemongrass, and red chili (if using) to the pan. Cook for 2-3 minutes until fragrant.
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Stir in the curry powder and turmeric powder. Cook for another minute.
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Add the aubergine cubes to the pan and cook for 5 minutes, stirring occasionally.
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Pour in the coconut milk, vegetable broth, and soy sauce. Bring to a simmer and cook for 15-20 minutes or until the aubergine is tender.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve the curry hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread.
Nutrition
- Calories : 288kcal
- Total Fat : 20g
- Saturated Fat : 15g
- Sodium : 470mg
- Total Carbohydrates : 26g
- Dietary Fiber : 9g
- Sugar : 13g
- Protein : 5g
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