Spicy Mustard Aubergine and Green Pepper Curry
This vibrant Spicy Mustard Aubergine and Green Pepper Curry is an English-inspired dish that beautifully showcases the creamy texture of aubergine (eggplant) combined with the crunchiness of green peppers. Unlike traditional curries that rely heavily on a myriad of spices, this recipe highlights the distinctive heat of mustard powder, imparting a unique flavor profile. The incorporation of tomatoes and creamed coconut adds richness and depth, making it a delightful accompaniment to rice or naan. Perfect for those who appreciate a milder yet flavorful curry experience, this dish can easily be adjusted for spice levels by modifying the cayenne pepper.
N/A
Servings
180
Calories
14
Ingredients
Ingredients
green pepper
1 (cut into strips)
aubergine
1 lb (cut into 1-inch strips)
tomatoes
12 ounces (peeled and sliced)
onion
1 large (sliced)
garlic cloves
2 (chopped)
ground ginger
1/2 teaspoon
oil
1 tablespoon
creamed coconut
4 ounces
lemon juice
1 tablespoon
turmeric
1 teaspoon
mustard powder
1/2 teaspoon
cayenne pepper
1/4 teaspoon
salt
1/4 teaspoon
milk
5 fluid ounces
Instructions
1
1. In a large skillet or pan, heat the oil over medium heat. Add the aubergine strips and fry until they turn light brown and tender, approximately 5-7 minutes. Once cooked, remove the aubergine from the pan and set aside.
2
2. In the same pan, add the sliced onions, chopped garlic, ginger, and green pepper. Sauté for about 3 minutes, stirring frequently, until the onions become translucent and the peppers soften slightly.
3
3. Next, stir in the creamed coconut, lemon juice, turmeric, and mustard powder. Mix well to ensure the ingredients combine seamlessly.
4
4. Add the cooked aubergines back into the pan along with the sliced tomatoes, salt, cayenne pepper, and milk. Stir to combine all ingredients.
5
5. Increase the heat until the mixture reaches a boil, then reduce the heat to low and let it simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
6
6. Taste and adjust seasoning if necessary before serving hot.
Nutrition Information
12.5g
Fat
15.25g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Mustard Aubergine and Green Pepper Curry?
It is an English-inspired curry featuring the creamy texture of aubergine and the crunch of green peppers, highlighted by mustard powder heat.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as a vegetarian side dish or curry.
How many calories are in a serving?
Each serving contains approximately 180 calories.
What are the primary vegetables used?
The main vegetables are one pound of aubergine (eggplant), one green pepper, and 12 ounces of tomatoes.
How much fat does this curry contain?
This recipe contains 12.5 grams of fat per serving.
What is the carbohydrate count for this dish?
There are 15.25 grams of carbohydrates per serving.
How much protein is in the Spicy Mustard Aubergine Curry?
This dish provides 3.75 grams of protein.
How should I prepare the aubergine?
The aubergine should be cut into 1-inch strips before cooking.
How do I prepare the green pepper?
The green pepper should be cut into strips.
What is the first step in the cooking process?
Heat oil in a large skillet and fry the aubergine strips for 5-7 minutes until light brown and tender.
How long should the onions, garlic, and ginger be sautéed?
They should be sautéed for about 3 minutes until the onions are translucent.
What spices provide the unique flavor profile?
Mustard powder, turmeric, and cayenne pepper provide the primary spice profile.
How much creamed coconut is needed?
The recipe calls for 4 ounces of creamed coconut.
What type of ginger should be used?
The recipe specifies 1/2 teaspoon of ground ginger.
How long does the curry need to simmer?
The curry should simmer on low heat for 10 minutes.
How do I adjust the spiciness?
You can adjust the heat by modifying the amount of cayenne pepper used.
What liquid is added to the curry base?
The recipe uses 5 fluid ounces of milk and 1 tablespoon of lemon juice.
Should the tomatoes be peeled?
Yes, the 12 ounces of tomatoes should be peeled and sliced.
What provides the yellow color in this curry?
One teaspoon of turmeric provides the vibrant yellow color.
Is this a spicy dish?
It is designed to be a milder yet flavorful curry experience, though it contains mustard and cayenne.
What should I serve with this curry?
It is recommended as a delightful accompaniment to rice or naan.
How many ingredients are in this recipe?
There are 14 ingredients in total.
What is the preparation for the onion?
One large onion should be sliced.
How many garlic cloves are required?
Two chopped garlic cloves are used in this recipe.
Is there any salt in the recipe?
Yes, it includes 1/4 teaspoon of salt, which can be adjusted to taste.
What type of cuisine is this?
This is an English-inspired vegetarian curry.
Can I use eggplant if I cannot find aubergine?
Yes, aubergine and eggplant are the same vegetable.
Does this recipe use oil?
Yes, one tablespoon of oil is used for frying the vegetables.
When do I add the cooked aubergine back to the pan?
Add the aubergines back in step 4 along with tomatoes, salt, cayenne pepper, and milk.
What is the texture of the final dish?
The dish features a creamy texture from the coconut and aubergine mixed with softened but crunchy peppers.