Aubergine coconut curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 tbsp sunflower oil
- 2 medium onions, roughly chopped
- 2½cm piece of ginger (about 20g), roughly chopped
- 1 red chilli, deseeded if you prefer less heat, roughly chopped
- 2 tbsp curry powder
- 400ml can of coconut milk
- ½ tsp honey
- 1 tsp light soy sauce
- 1 aubergine, cut into 2.5cm pieces
- handful of coriander leaves and cooked white rice, to serve
Method
- STEP 1
Heat the oil in a pan over a medium-low heat and add the onions, ginger and chilli. Cook for 5-6 mins until the onions have begun to soften. Stir in the curry powder, coconut milk and ½ tsp salt. Set aside to cool for 5 mins then pour into a food processor or blender, or use a stick blender directly into the pan, and blitz to a smooth sauce.
- STEP 2
Return to the same pan and stir in the honey and soy sauce and bring to a simmer. Reduce the heat and add the aubergine pieces, cover and cook on low heat for 10-15 mins, until the aubergine is soft and cooked. Sprinkle with coriander and serve with some rice.
