How To Make West Indian Spiced Aubergine Curry
Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.
Serves:
Ingredients
- 2 medium-sized aubergines, diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper (optional, for extra heat)
- 1 teaspoon of garam masala
- 1 cup of coconut milk
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and cook for 1 minute until they start to splutter.
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Add the chopped onion and sauté for 5 minutes until golden brown.
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Add the minced garlic and grated ginger. Cook for another 2 minutes.
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Add the diced aubergines and cook for 5 minutes until they start to soften.
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In a small bowl, mix together the ground coriander, turmeric powder, paprika, cayenne pepper (if using), and garam masala. Add this spice mixture to the pan and stir well to coat the aubergines.
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Pour in the coconut milk and season with salt. Stir everything together and bring to a simmer. Cover the pan and cook for 20 minutes until the aubergines are tender.
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Remove the lid and cook for an additional 5 minutes to thicken the curry.
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Garnish with fresh cilantro and serve hot with steamed rice or roti.
Nutrition
- Calories : 240kcal
- Total Fat : 15g
- Saturated Fat : 10g
- Sodium : 180mg
- Total Carbohydrates : 23g
- Dietary Fiber : 8g
- Sugars : 8g
- Protein : 4g
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