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Beetroot aubergine curry with lime
Nourishing beetroot curry with aubergine, lime, and coriander

Aubergine & beetroot coconut curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The word 'curry' simply means sauce, but what possibilities it holds! In this vegetarian version, the meaty texture of aubergine replaces meat, while beetroot cooks sweet in the spicy coconut milk, lending a beautiful deep burgundy colour to the dish. A thick, warming stew brought to life by lime juice.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large saucepan or wok
  • Knife, chopping board

Allergen Information

⚠️ No known allergens

Instructions

1 ✓

Cube aubergine, salt for 10 minutes, then wipe. Peel beetroot and cut into 1 cm cubes.

Tip: Smaller beetroot cubes soften faster.
2 ✓

Fry aubergine in half the oil in a large pan, then remove.

Tip: Browning gives flavour to the dish.
3 ✓

In remaining oil, sauté onion, garlic, ginger. Add beetroot and curry powder, fry briefly.

Tip: Beetroot is worth frying a little to caramelise its sugar content.
4 ✓

Pour in coconut milk (and a little water if needed), cover, and cook for 15 minutes until beetroot is almost soft.

Tip: Coconut milk fat helps vitamin absorption.
5 ✓

Return aubergine and cook together for another 5 minutes.

Tip: Here the goal is just blending flavours.
6 ✓

Season with salt, pepper, lime juice, and sprinkle with coriander.

Recipe FAQ

Won't the aubergine disintegrate?
If you brown it first to form a crust, it won't fall apart in the sauce but keep its shape.
It's too sweet from the beetroot.
Add more lime juice or a little salt! Acid and salt counteract sweetness.

Ingredients

  • 300 g Raw beetroot
  • 400 g Aubergine
  • 400 ml Coconut milk
  • 2 tsp Curry powder
  • 10 g Fresh ginger
  • 2 clove(s) Garlic
  • 1 pc(s) Red onion
  • 2 tbsp Olive oil
  • 1 pc(s) Lime
  • 10 g Fresh coriander
  • 1 tsp Salt
  • 1 tsp Pepper