Aubergine Coconut Curry

CURRY NIGHT

I know it's the middle of summer, but when can a curry not go wrong? I love the taste of coconut and this curry has a wonderful coconut taste, due to the fact it uses rich 'coconut cream' and is not combines with chopped tomatoes (as most curries are!). I use a block of pure creamed coconut and then add boiling water to make the coconut cream manually, but you can buy it already pre-made, for ease!

Aubergines are also one of my favourite foods! Why? Well not only do they taste Delicious, but they are an excellent source of dietary fibre, low in fat and B1 and B6 vitamins. They are also particularly rich in antioxidants which is found in the aubergine skin; and even though this recipe doesn't use the aubergine skin, that's even more reason to keep it and use it with another savoury dish[1]!

Onion, garlic, chickpea and seasoning mixture

Vegetable stock added to the curry mixture

Roasted Aubergines

Aubergine Flesh

Aubergine coconut curry served with brown rice and natural yogurt

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Serves: 4 people. Cooking Time: approx. 1 hour.

INGREDIENTS

• 3 aubergines

• 1 large white onion (diced)

• 3 garlic cloves (crushed)

• 1.5 tsp ground ginger

• 1 tsp chilli flakes (more or less depending on personal preference)

• 1 tsp smoked paprika

• 1 tsp cumin seeds

• 1 tsp ground turmeric

• 1 tsp ground coriander

• 1 tin of chickpeas (drained)

• 3-4 tbsp olive oil

• 450 ml water

• 1 Vegetable Stock cube

• 250 ml coconut cream

• Salt and Pepper

• Brown rice and natural yogurt (dairy or non-dairy) to serve
  

METHOD

1. Slice the aubergines length ways in half and season with a little olive oil and salt and pepper. Place the aubergines on a baking tray and cook at 200C for 30-35 minutes, or until very soft.

2. Meanwhile, add the remaining olive oil into a pan at a medium heat. Add the onion, garlic, chilli, ground ginger, smoked paprika, cumin seeds, turmeric and ground coriander. Cook until onions are soft, about 5-10 minutes

3. Stir in the drained chickpeas and then pour 450ml of water into a separate jug and dissolve 1 vegetable stock cube into the water. Pour the vegetable stock into the pan.

4. Cover the pan with a lid and simmer for 30 minutes.

5. Once aubergine flesh is soft, remove aubergines from the oven and scoop the flesh out of the skins, and place into a bowl to add to the curry mixture once the curry has simmered for 30 minutes. Note that you can discard the aubergine skins or use them in another dish at personal preference.

6. Add the aubergine flesh to the curry, followed by the coconut cream and stir well until combined and heated through. Add salt and pepper to taste at this point.

7. Serve with brown rice, natural yogurt and greens as desired.

Happy Cooking!

Ruth xxx