Aubergine Curry

Aubergine Curry, also known as eggplant curry, is a rich and flavorful dish that showcases the unique texture and taste of aubergines. The tender aubergine absorbs the fragrant spices and creamy sauce, making each bite melt-in-your-mouth delicious. This vegetarian curry is hearty and satisfying, with layers of flavor from spices like cumin, coriander, and turmeric, combined with tomatoes and coconut milk for a luscious sauce. It’s a versatile dish that can be enjoyed with rice, naan, or even on its own. Whether you’re a seasoned curry lover or looking for a new way to enjoy aubergines, this recipe is sure to impress.

Aubergine Curry Recipe

Ingredients:

• 2 medium aubergines (eggplants), diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1 (14.5 oz) can diced tomatoes
• 1 cup coconut milk
• 1 tablespoon tomato paste
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Cook the aubergine: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced aubergines and sauté for 6-8 minutes until golden and softened. Remove from the pan and set aside.
2. Sauté the aromatics: In the same skillet, heat the remaining tablespoon of olive oil. Add the cumin seeds and toast for about 30 seconds until fragrant. Add the chopped onion, garlic, and ginger, and sauté for 4-5 minutes until the onion is soft and translucent.
3. Add the spices: Stir in the ground coriander, turmeric, chili powder, and garam masala. Cook for 1-2 minutes, stirring frequently, to allow the spices to release their flavors.
4. Make the curry base: Add the diced tomatoes, tomato paste, and coconut milk to the skillet, stirring well to combine. Season with salt and pepper to taste. Bring the mixture to a simmer.
5. Simmer with aubergine: Return the cooked aubergine to the skillet, stirring to coat it in the curry sauce. Let the curry simmer for 10-15 minutes, allowing the aubergine to absorb the flavors and the sauce to thicken slightly.
6. Serve: Once the curry is cooked and the aubergines are tender, remove from heat. Garnish with fresh cilantro and serve over rice or with naan bread.

This Aubergine Curry is a deliciously fragrant and comforting dish that will warm you up with its bold spices and creamy sauce. It’s a perfect vegetarian meal for any night of the week!