Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk

May 28, 2023May 28, 20230 0
Aubergine (Eggplant) Curry with Lemongrass & Coconut Milk recipe for a hearty meal
in Curry

Prep

25 min

Cook

30 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 large red chilies , deseeded and chopped
6 garlic cloves , roughly chopped
1/2 inch fresh ginger , peeled and chopped
2 stalks lemongrass , trimmed and chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
600 g aubergines , quartered lengthways , then halved
1 tablespoon olive oil
1 tablespoon sugar
6 shallots , finely chopped
1 tablespoon soy sauce
400 ml coconut milk
400 ml vegetable stock or 400 ml water

Nutrision Information

Servings Per Recipe
4
Calories
304
Sugar
9g
Fat
23g
This rich and flavorful curry is a popular dish in Southeast Asian cuisine, often made with different vegetables or meat and served with rice or bread. The recipe combines the earthy and meaty flavor of roasted aubergines with the freshness of lemongrass and aromatics like ginger and garlic, creating a fragrant and warming meal for those colder days. Coconut milk and vegetable stock make the base of the curry, adding creaminess and depth of flavor and allowing the spices to blend into a complex, comforting sauce. The dish is suitable for vegans, and can also be adjusted for spice levels and ingredients to taste.

Instructions

1.Blitz the chillies, garlic, ginger and lemongrass in a food processor or finely chop.
2.Add turmeric and chilli powder, mix well and set aside.
3.Preheat the oven to 200°C.
4.Place the aubergines on a baking tray, drizzle with olive oil and sprinkle with a pinch of salt.
5.Roast for 20-25 minutes until golden-brown.
6.In a large wok or pan fry the shallots for 3-4 minutes until soft and lightly browned.
7.Add the spice mix and fry for another 3 minutes.
8.Add sugar and soy sauce, followed by coconut milk and stock/water.
9.Bring to a boil, then reduce heat and let it simmer for 5 minutes.
10.Add roasted aubergines and simmer for another 5 minutes until heated through. Serve hot with Jasmine rice or Naan bread.

PROS

This curry is rich and creamy, with a vibrant mix of spices and the perfect balance of sweetness and heat.

It’s also vegan, gluten-free and full of healthy vegetables.

Aubergine provides antioxidants and fiber, while turmeric has anti-inflammatory properties and coconut milk is a great source of healthy fat.

CONS

The dish takes a little time to prepare and cook.

Aubergines should be properly cooked to avoid bitterness.

HEALTH & BENEFITS

This curry is a great source of fiber, vitamins and minerals, and contains plant-based protein.
The spices and herbs offer anti-inflammatory and anti-bacterial properties, which may help reduce inflammation and boost immunity.
Coconut milk, in moderation, can also have benefits for heart health and metabolism.

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