Spicy Lemongrass Aubergine Curry in Coconut Sauce
Immerse yourself in the rich and vibrant flavors of this Spicy Lemongrass Aubergine Curry in Coconut Sauce. This delightful dish intertwines the earthy taste of aubergines with aromatic lemongrass and the creaminess of coconut milk, creating a comforting curry that's bursting with flavor. Ideal for sharing, it features a perfect balance of spices and herbs that will warm your heart and spice up your dinner table. Enjoy it hot with a side of fluffy steamed rice or warm bread to soak up the delicious sauce. Perfect for veggie lovers and anyone craving a taste of Southeast Asia!
4
Servings
210
Calories
13
Ingredients
Ingredients
red chilies
3 large (deseeded and chopped)
garlic cloves
6 (roughly chopped)
fresh ginger
1/2 inch (peeled and chopped)
lemongrass
2 stalks (trimmed and chopped)
ground turmeric
2 tablespoons
chili powder
1 teaspoon
aubergines
600 g (quartered lengthways, then halved)
olive oil
1 tablespoon
sugar
1 tablespoon
shallots
6 (finely chopped)
soy sauce
1 tablespoon
coconut milk
400 ml
vegetable stock or water
400 ml
Instructions
1
In a food processor, combine the red chilies, garlic, ginger, and lemongrass. Pulse until you achieve a coarse paste. Set aside while you prepare the other ingredients.
2
In a small bowl, mix together the ground turmeric and chili powder. Rub this spice mixture evenly over the aubergine pieces to coat them thoroughly.
3
Heat the olive oil in a large frying pan over medium heat. Once hot, add the aubergine wedges and fry until they are brown and slightly tender, about 5-7 minutes. Remove the aubergines from the pan and set aside.
4
In the same pan, add the prepared paste, sugar, and finely chopped shallots. Sauté for about 3-4 minutes, stirring frequently, until the shallots become translucent and the paste is fragrant.
5
Return the browned aubergines to the pan. Add soy sauce, coconut milk, and your choice of vegetable stock or water. Stir well to combine all the ingredients.
6
Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 15 minutes, or until the aubergines are tender but not mushy. Stir occasionally to prevent sticking.
7
Once cooked, taste the dish and adjust seasoning if necessary. Remove from heat.
8
To serve, garnish with fresh coriander and enjoy hot with steamed rice or your preferred bread.
Nutrition Information
10.5g
Fat
27g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Lemongrass Aubergine Curry in Coconut Sauce?
It is a rich Southeast Asian-inspired dish featuring earthy aubergines, aromatic lemongrass, and creamy coconut milk.
Is this recipe suitable for vegans?
Yes, this recipe is entirely vegan and vegetarian.
How many calories are in one serving?
Each serving contains approximately 210 calories.
What are the primary spices used for the aubergine coating?
Ground turmeric and chili powder are used to coat the aubergine pieces.
How much aubergine is required for this recipe?
You will need 600 grams of aubergine.
How should the aubergines be cut?
The aubergines should be quartered lengthways and then halved.
What ingredients go into the aromatic paste?
The paste consists of red chilies, garlic, fresh ginger, and lemongrass.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How much coconut milk is used in the sauce?
The recipe calls for 400 ml of coconut milk.
What is the total fat content per serving?
There is 10.5g of fat per serving.
Can I use water instead of vegetable stock?
Yes, you can use 400 ml of either vegetable stock or water.
How long should the curry simmer?
The curry should simmer for about 15 minutes until the aubergines are tender.
What type of oil is recommended for frying?
1 tablespoon of olive oil is used to fry the aubergine wedges.
How many red chilies are needed and how should they be prepared?
Use 3 large red chilies that have been deseeded and chopped.
What is the protein content of this dish?
The dish contains 3g of protein per serving.
How many garlic cloves are required for the paste?
The recipe requires 6 garlic cloves, roughly chopped.
What is the carbohydrate count per serving?
There are 27g of carbohydrates in each serving.
How much fresh ginger should I use?
Use a 1/2 inch piece of fresh ginger, peeled and chopped.
How many lemongrass stalks are needed?
The recipe calls for 2 stalks of lemongrass, trimmed and chopped.
What is the first step in the cooking process?
Pulse the red chilies, garlic, ginger, and lemongrass in a food processor to create a coarse paste.
How long do I fry the aubergine wedges?
Fry the aubergine for 5-7 minutes until brown and slightly tender.
What garnish is suggested for this curry?
It is recommended to garnish the dish with fresh coriander.
How many shallots are needed?
You need 6 shallots, finely chopped.
Is there sugar in this recipe?
Yes, the recipe includes 1 tablespoon of sugar.
What amount of soy sauce is used?
1 tablespoon of soy sauce is added to the pan.
What is the suggested accompaniment for this dish?
It is best enjoyed hot with steamed rice or your preferred bread.
How many unique ingredients are in this recipe?
There are 13 total ingredients used in this dish.
How much turmeric is needed for the coating?
Use 2 tablespoons of ground turmeric.
What is the recipe category?
This recipe is categorized under Curries.
How much chili powder is included in the spice rub?
The recipe calls for 1 teaspoon of chili powder.