Smoked Aubergine (Eggplant) And Vegetable Curry Recipe

Name: Smoked Aubergine (Eggplant) And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SPICE PASTE; 3 fat garlic cloves, peeled; 5 cm piece fresh gingerroot, peeled and finely chopped; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground cardamom powder; 1 teaspoon ground fenugreek; 1 teaspoon turmeric; 2 fat red chilies, seeded; 1 teaspoon salt; FOR THE AUBERGINE CURRY; 1 large aubergine; 400 g coconut milk; 1 tablespoon vegetable oil; 2 onions, cut into thin wedges; 1 carrot, diagonally sliced; 1 orange bell pepper, cored, seeded and cut into chunks; 400 g canned chopped tomatoes; 400 g chickpeas, drained; 400 g potatoes, diced; 200 g frozen peas

Servings: persons

FOR THE SPICE PASTE
3 fat garlic cloves, peeled
5 cm piece fresh gingerroot, peeled and finely chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom powder
1 teaspoon ground fenugreek
1 teaspoon turmeric
2 fat red chilies, seeded
1 teaspoon salt
FOR THE AUBERGINE CURRY
1 large aubergine
400 g coconut milk
1 tablespoon vegetable oil
2 onions, cut into thin wedges
1 carrot, diagonally sliced
1 orange bell pepper, cored, seeded and cut into chunks
400 g canned chopped tomatoes
400 g chickpeas, drained
400 g potatoes, diced
200 g frozen peas

1
Whizz all the spices paste ingredients together in a food processor with 4 Tbsp of water to make a thick coarse paste.
2
Pierce the aubergine with a skewer and place directly over a gas flame, or under a hot grill: cook, turning, until charred. Transfer to a plate and leave until cool enough to handle. Cut off the stem and halve the aubergine lengthways. Scoop out the flesh and discard the skin. Whizz the aubergine flesh with the coconut milk.
3
Heat the oil in a large pan and fry the onions for 4-5 minutes. Stir in the spice paste and fry for a further 2 minutes. Add the carrot and cook for 10 minutes. Add the orange pepper, tomatoes, chick peas, potatoes and 400ml of water. Bring to the boil and simmer for 20 minutes. Stir in the coconut and aubergine mixture and peas. Bring to the boil and simmer for 10-15 minutes. Garnish with fresh sprigs of coriander and serve with basmati rice.

661

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE SPICE PASTE, 3 fat garlic cloves, peeled, 5 cm piece fresh gingerroot, peeled and finely chopped, 1 tablespoon ground cumin, and more.

Yes, Smoked Aubergine (Eggplant) And Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Aubergine (Eggplant) And Vegetable Curry

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