Aubergine Curry With Lemongrass Coconut Milk Recipes

CREAMY AUBERGINE CURRY

Steps:

• Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
• Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.

ROAST AUBERGINE & COCONUT CURRY

Steps:

• Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
• Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.
• Bring to just under the boil - if it boils, the coconut cream will split - then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

AUBERGINE (EGGPLANT) CURRY WITH LEMONGRASS & COCONUT MILK

Steps:

• Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
• Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
• Heat the olive oil in frying pan,.
• brown the aubergines; remove from the pan and set aside.
• Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
• Add the fish sauce, coconut milk and stock or water, mix well,.
• bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
• Season to taste and sprinkle the coriander over the top.
• Serve hot with steamed rice or bread to mop up all the juices.

ROASTED AUBERGINE & TOMATO CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
• Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
• Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.