Savory Roasted Aubergine & Coconut Curry
Indulge in the rich, creamy flavors of this Savory Roasted Aubergine & Coconut Curry, a perfect addition to any Indian feast. The tender roasted aubergine melds beautifully with aromatic spices and creamy coconut milk, creating a dish that's both comforting and full of character. This versatile curry can stand alone as a hearty meal, especially when paired with warm Naan bread or fluffy basmati rice. Alternatively, transform your leftovers into a delicious 'C(urry)LT' sandwich filling for a fun twist. Featuring a balance of nutty flavors and vibrant spices, this dish is sure to satisfy your taste buds and leave you craving more!
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Aubergines
750 g (cut into 0.5 - 1 cm rounds)
Onion
1-2 medium (finely chopped (red, white or brown))
Coconut milk
400 ml (ready to use)
Garlic
2 cloves (minced)
Garam masala
1 tablespoon (ground)
Turmeric
1 teaspoon (ground)
Ground ginger
1/2 teaspoon (or fresh ginger, grated (about pinkie finger size))
Paprika
1/2 teaspoon (optional, ground)
Hot curry paste
1/2 teaspoon (adjust for heat preference)
Oil
3 tablespoons (canola or another cooking oil)
Salt
to taste (to season)
Pepper
to taste (to season)
Toasted nuts
2 tablespoons (such as pine, almond, or cashew, chopped or whole)
Instructions
1
Preheat the oven to 250°C (475°F).
2
Slice the aubergines (and courgettes, if using) into rounds about 0.5 - 1 cm thick.
3
In a small bowl, mix 2 tablespoons of oil, a pinch of salt, and minced garlic to create a garlic-oil mixture.
4
Spread the aubergine and courgette slices onto a baking sheet. Brush or drizzle the garlic-oil mixture over the slices, ensuring they are well-coated. Flip them over and repeat on the other side.
5
Roast the slices in the preheated oven for about 15 minutes or until golden brown. Keep an eye on the courgettes, as they may take a bit longer to cook.
6
While the vegetables are roasting, combine the garam masala, turmeric, ground ginger, paprika, and hot curry paste in a bowl.
7
In a non-stick skillet, toast the nuts over medium heat until they are golden and fragrant, then transfer them to a plate to cool.
8
In the same skillet, heat the remaining oil over medium heat and add the chopped onions. Sauté until the onions are translucent and soft.
9
Stir in the spice mixture and, if using fresh ginger, add that now. Cook for about 30 seconds or until fragrant.
10
Pour in the coconut milk, stirring to combine and dissolve the curry paste.
11
Once the aubergines are roasted, carefully transfer them to the skillet with the coconut mixture, stirring gently to prevent breaking the slices.
12
Sprinkle with the toasted nuts and serve hot, garnished to your liking. Enjoy this delightful dish on its own or with your favorite accompaniments!
Nutrition Information
20.25g
Fat
20g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable used in this curry?
The main vegetable is 750g of aubergines, sliced into rounds.
How many calories are in a serving of this dish?
There are 300 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish.
What temperature should I set my oven to?
The oven should be preheated to 250°C (475°F).
How thick should the aubergine slices be?
The aubergines should be sliced into rounds approximately 0.5 to 1 cm thick.
How long do the aubergines need to roast?
Roast the slices for about 15 minutes or until they are golden brown.
What other vegetable can I add to this recipe?
The recipe suggests you can also use courgettes sliced into rounds.
What is in the garlic-oil mixture used for roasting?
It consists of 2 tablespoons of oil, a pinch of salt, and 2 cloves of minced garlic.
What spices are used in the curry base?
The spice mixture includes garam masala, turmeric, ground ginger, paprika, and hot curry paste.
How much coconut milk is required?
You will need 400 ml of coconut milk.
Can I use fresh ginger instead of ground ginger?
Yes, you can use grated fresh ginger, about the size of a pinkie finger.
What type of nuts are recommended for the garnish?
You can use toasted pine nuts, almonds, or cashews.
How do I toast the nuts for this recipe?
Toast the nuts in a non-stick skillet over medium heat until they are golden and fragrant.
What kind of onions should I use?
You can use red, white, or brown onions, finely chopped.
How much protein is in this dish?
Each serving contains 5g of protein.
What is the total fat content?
The dish contains 20.25g of fat.
How many carbohydrates are in a serving?
There are 20g of carbohydrates.
What should I serve with this curry?
It pairs beautifully with warm Naan bread or fluffy basmati rice.
Can I use the leftovers for anything else?
Yes, the leftovers can be used as a delicious 'C(urry)LT' sandwich filling.
Is the paprika mandatory for this recipe?
No, the ground paprika is optional.
What is the recommended cooking oil?
Canola oil or another general cooking oil is recommended.
How many ingredients are needed in total?
There are 13 ingredients listed in this recipe.
Can I adjust the spiciness of the curry?
Yes, you can adjust the heat by varying the amount of hot curry paste used.
How do I prepare the aubergines for roasting?
Brush or drizzle the garlic-oil mixture over the slices, ensuring both sides are well-coated.
When do I add the coconut milk?
Add the coconut milk after sautéing the onions and stirring in the spice mixture.
How should the aubergines be added to the sauce?
Carefully transfer the roasted slices to the skillet and stir gently to prevent them from breaking.
How long should I cook the spices before adding liquid?
Cook the spice mixture for about 30 seconds or until fragrant.
What type of cuisine does this dish belong to?
This dish is part of Indian cuisine.
How many cloves of garlic are in the recipe?
The recipe calls for 2 cloves of garlic.
Is this considered a quick recipe?
Yes, it is tagged as a quick and easy meal.