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Aubergine Curry

Blend aromatics into a paste, cook briefly, then simmer Thai aubergines in coconut milk and lime juice until tender.

VegetarianVeganQuickGluten FreeCurryAubergineCoconut Milk

Estimated Nutrition

Per Serving Total
Calories 542.4 kcals 542.4 kcals
Carbohydrates 18.5 grams 18.5 grams
Fat 53.1 grams 53.1 grams
Protein 7.2 grams 7.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
250
ml
Coconut Milk
50
ml
Water
hot
0.5
piece
Lime Juice
juice only
NutsSeeds
0.5
stalk
Lemongrass
finely chopped
2
cloves
Garlic
finely chopped
1
tbsp
Coriander Stalks
fresh, chopped
1
tsp
Cumin Seeds
1
tbsp
Coriander
fresh, chopped, for garnish
Vegetables
0.5
piece
Red Chilli
finely chopped
4
piece
Aubergine
Thai variety, halved

Steps

  • Blend lemongrass, garlic, chilli, coriander stalks, cumin, and 15ml hot water into a paste.
  • Cook the paste in a small saucepan over medium heat for one minute.
  • Add coconut milk, 50ml hot water, aubergines, and lime juice.
  • Cover and simmer for 12 minutes until the aubergines are soft.
  • Serve in a bowl decorated with fresh coriander.