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Creamy Aubergine Curry

  • May 21
  • 1 min read

Rich, warming and full of flavour, this creamy aubergine curry is a simple plant-based dish that feels comforting without being heavy. Made with coconut milk, warming spices and fresh lime, it’s perfect for an easy midweek dinner.



Serves: 2


Ingredients


  • 2 tbsp Extra Virgin Olive Oil

  • 1 Medium Aubergine (sliced in half lengthwise, chopped into rounds)

  • 1/4 tsp Sea Salt

  • 1 tsp Turmeric (ground)

  • 1 tsp Garam Masala

  • 1 tsp Cayenne Pepper

  • 360ml Canned Coconut Milk (full fat)

  • 1 Garlic Clove (finely chopped)

  • 2 tbsp Lime Juice

  • 2 tbsp Coriander (chopped)

Method


  1. Heat the oil in a large pan over medium heat. Add the aubergine slices and season with salt. Cook for 12 to 15 minutes, flipping the aubergine slices occasionally until they are browned.

  2. Season the aubergine slices with turmeric, garam masala, and cayenne pepper. Cook for one more minute.

  3. Add the coconut milk and stir in the garlic. Simmer for three to five minutes. Adjust the consistency with a little hot water at the time if needed.

  4. Turn off the heat and add the lime juice. Garnish with coriander. Enjoy!


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