Aubergine Curry

Blend aromatics into a paste, cook briefly, then simmer Thai aubergines in coconut milk and lime juice until tender.

Vegetarian Vegan Quick Gluten Free Curry Aubergine Coconut Milk

Estimated Nutrition

Calories

542.4

kcal / serving

542.4 kcal total

Carbs

18.5g

per serving

18.5 g total

Fat

53.1g

per serving

53.1 g total

Protein

7.2g

per serving

7.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

250

Coconut Milk

Water

hot

0.5

piece

Lime Juice

juice only

NutsSeeds

0.5

stalk

Lemongrass

finely chopped

cloves

Garlic

finely chopped

tbsp

Coriander Stalks

fresh, chopped

tsp

Cumin Seed

tbsp

Coriander

fresh, chopped, for garnish

Vegetables

0.5

piece

Red Chilli

finely chopped

piece

Aubergine

Thai variety, halved

Method

Cover and simmer for 12 minutes until the aubergines are soft.

Add coconut milk, 50ml hot water, aubergines, and lime juice.

Blend lemongrass, garlic, chilli, coriander stalks, cumin, and 15ml hot water into a paste.

Serve in a bowl decorated with fresh coriander.

Cook the paste in a small saucepan over medium heat for one minute.