South Indian Eggplant Curry
Roasted aubergine simmered in a deeply spiced South Indian coconut curry sauce.
75 minPrep: 15 minCook: 60 minSouth IndianVegan
eggplant curryaubergine currysouth indian
Method
- 1
Heat oven to 240°C (220°C fan). Toss aubergine with 2 tbsp oil, salt and pepper.
- 2
Roast 30 minutes until caramelised and soft.
- 3
Heat remaining oil in a large pot. Add mustard seeds and let them pop.
- 4
Add curry leaves and cook briefly.
- 5
Add onion and cook until golden.
- 6
Add tomato, garlic and ginger. Cook until fragrant.
- 7
Stir in all ground spices and cook into a thick paste.
- 8
Add water and roasted aubergine. Simmer gently for 30 minutes.
- 9
Stir in coconut milk and adjust seasoning.
- 10
Serve with basmati rice and fresh coriander.
Ingredients
- •700g aubergine (2 medium), cut into chunks
- •5 tbsp vegetable oil (divided)
- •½ tsp salt
- •½ tsp black pepper
- •¾ tsp black mustard seeds
- •12–15 curry leaves
- •1 red onion, thinly sliced
- •3 tbsp passata or crushed tomatoes
- •1 tbsp grated garlic
- •1 tbsp grated ginger
- •1¼ cups water
- •3 tbsp coconut milk
- •¼ tsp ground cardamom
- •¼ tsp ground cloves
- •¼ tsp black pepper
- •½ tsp chilli powder (adjust to taste)
- •4 tsp ground coriander
- •4 tsp ground cumin
Notes
- •Roast aubergine hot for best flavour.
- •Add spinach at the end for extra greens.
- •Delicious with rice or flatbread.