Vegan Aubergine Curry

image_pdfDownload recipeimage_printPrint recipe

Indulge in the simplicity of this delicious aubergine curry – quick to make and even quicker to cook. Joining me in the kitchen is the lovely “Laughing Ananas,” bringing fantastic vibes to this flavourful dish.
Serves 4.

oil of choice
1½ tsp panch phoron/ bengal five spice
2 onions, roughly chopped
2 aubergines, roughly chopped
turmeric powder
2 garlic cloves, grated
1″ fresh ginger, grated
½ tsp sugar
1 tsp english mustard
400ml coconut milk
handful fresh coriander leaves, roughly chopped

– Place the aubergines on a baking tray. Add 1 tsp salt and turmeric powder. Mix well. Let it rest for 1 hour.

– Heat 1 cup of oil in a frying pan. Add the aubergine and cook until golden. Use a slotted spoon to transfer to a kitchen roll-lined plate to remove any excess oil.

– Add 1½ tbsp oil to another hot pan. Add the panch phoron and onions. Cook for 7-8 minutes until golden.

– Use a kitchen towel to press the aubergine and absorb all the excess moisture.

– Add the garlic and ginger to the onions. Mix and cook for 1 minute.

– Add ¼ tsp salt, ¾ tsp turmeric powder, the sugar, and mustard. Mix well.

– Add the coconut milk and fried aubergine. Mix well and cook for 2 minutes.

– Add the fresh coriander and mix.

Transfer to a serving bowl and pair with some piping hot basmati rice!