Main Dishesdeliciouslyella
Golden Aubergine Curry
This vibrant golden curry is light, bright and brimming with fresh, zingy flavour. It’s filled with nourishing ingredients like ginger, aubergine and turmeric, making it a brilliant way to get in a few of your 5 a day – and what’s more, it all comes together in just one pan, making it easy for whoever’s turn it is to wash up! Delicious with steamed basmati rice or rice noodles.
👥 2 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 35 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●frying pan
- ●pan
📝 Preparation Steps
1
To make the curry paste, add 1 tablespoon of coconut milk, the ginger, coriander stalks, shallots, coriander seeds, turmeric, chilli flakes (if using), black pepper and 2 tablespoons of water to a high-speed blender. Blitz until smooth.
coriander0.5 ozcoriander seeds2 teaspoonsground turmeric2 teaspoons
2
Warm the oil in a large frying pan or sauté pan over medium–low heat. Tip the curry paste into the pan and cook for ⏱️ 10 minutes, stirring often, until fragrant.
3
Increase the heat slightly, then add the aubergine and cook for ⏱️ 5 minutes, until just starting to soften, adding a little more oil if the pan looks dry.
4
Stir in the remaining coconut milk, tofu, maple syrup, tamari, 400ml / 14 fl oz water (you can use the empty tin to measure) and a pinch of salt. Simmer for ⏱️ 20 minutes, until the aubergine is tender and the sauce has thickened. Add the sugar snap peas for the final 3—⏱️ 4 minutes of cooking.
maple syrup1 teaspoontamari1 teaspoonsugar snap peas5.3 oz
5
Stir in the lime just, taste to check the seasoning and adjust as needed. Roughly chop the coriander leaves and scatter over the curry before serving. Delicious with rice noodles or steamed basmati rice.
coriander0.5 ozcoriander seeds2 teaspoons
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