Aubergine curry #mycookbook. The simple fact is that Whatever we call them, Aubergine curry is a fantastic addition to our ever-growing collection of curry. Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. This amazing aubergine curry (or eggplant curry) is quick, vegan and soooo tasty. More info on the recipe (+ print option). Make this delicious roasted aubergine and chickpea curry.
This roasted aubergine and chickpea curry is packed with flavour and texture.
Plus it's super easy to make!
Vegan aubergine curry is easy to make yet impressive to serve to your dinner guests - a true crowd Recipewise, by sheer coincidence, I appear to be on an aubergine train.
You can cook Aubergine curry
#mycookbook using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Aubergine curry #mycookbook
- Prepare 1 of large aubergine.
- It's 1/2 tbsp of cumin powder.
- It's 1 tsp of red chilli powder.
- It's 1 tsp of ginger garlic paste.
- You need 1 tsp of panch phoron.
- It's 1 of large onion.
- Prepare to taste of Salt.
- You need 1 tsp of tamarind sauce.
- It's 2 tbsp of oil.
- It's of Fresh coriander to garnish.
This aubergine curry serves four and takes under an hour. This aubergine curry recipe isn't an authentic Birmingham balti though it was prepared in an Balti curries like this aubergine Balti are served quite thick and dry which makes it easier to dip a naan in. This one requires a few more spices, but they will keep in your cupboards forever I love how aubergine soaks up all the flavours as it cooks. Try this vegetarian curry made with pulled aubergine.
Aubergine curry #mycookbook instructions
- Cut the aubergine into round chunks. Then add pinch of salt & pinch of turmeric powder. Leave them for 5mins..
- Now in a pan pour oil. Add panch phoron and chopped onion. Fry them for 2-3 minutes. Add rest of the ingredients and cook for 10mins on medium heat. Add little amount of water..
- Now add the marinated aubergine and cook for more 20mins on medium to low heat. Keep the lid on. At the end garnish with coriander. Serve them with bread or plain rice.
Then add the tomato, stock and curry powder, give everything a good mix to combine and allow to. This curry is an adaptation of a recipe I found posted on several different websites. When I first served this dish, people commented on its professional, restaurant-like quality. This vegan curry is quick, simple and tasty. Want a recipe for aubergine curry?