Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Spicy aubergine curry served
Spicy coconut curry with tender chunks of aubergine and fresh coriander

Spicy aubergine curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
In this curry, the dance of spicy flavours and creamy coconut milk takes centre stage. Ginger and chilli give a fresh, almost electric heat, while turmeric provides an earthy base and beautiful golden colour. The aubergine proves here too that it is the best meat substitute: soaking up the spicy juices and pampering with its silky texture.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 390 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large pan or pot
  • Grater for ginger
  • Knife, chopping board

Instructions

1 ✓

Dice the aubergine, salt it, rest for 10 minutes, then pat dry. Meanwhile, cook the rice in salted water.

Tip: Salting reduces the aubergine's moisture content, so when frying it will roast rather than steam.
2 ✓

Fry the aubergine cubes in half the oil until golden brown, then remove to a bowl.

Tip: Fry in batches if it doesn't fit comfortably, otherwise it will just boil in its juices. The brown crust gives the flavour. (Maillard reaction).
3 ✓

Add more oil to the pan and sauté the chopped onion. Add the crushed garlic and grated ginger, fry for another minute.

Tip: Ginger and garlic burn quickly, so only add to the onion when it is almost done.
4 ✓

Stir in the spices (paprika, chilli, turmeric, coriander) and fry for 30 seconds.

Tip: 'Waking up' the spices in hot fat is essential in Indian cuisine.
5 ✓

Pour in the coconut milk, bring to a boil, and scrape up the tasty browned bits stuck to the bottom of the pan.

Tip: The brown layer on the bottom of the pan is full of flavour, the liquid helps dissolve this. (Deglazing).
6 ✓

Return the aubergine and simmer over low heat for 10-15 minutes until the sauce thickens and the aubergine is tender.

Tip: The starch and fibres of the aubergine help thicken the sauce.
7 ✓

Serve with the boiled rice, sprinkle top with fresh coriander.

Tip: If you find it too spicy, a squeeze of lime juice can help dull the heat.

Recipe FAQ

How hot should it be?
The strength of chilli flakes varies. Start with less, the coconut milk will dampen it, but you can always add more later.
Can I use ground ginger?
In an emergency yes, but the citrusy, pungent aroma of fresh ginger gives a much more intense experience.

Ingredients

  • 2 pcs Aubergines
  • 400 ml Full-fat coconut milk
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 tbsp Fresh ginger (grated)
  • 1 tsp Paprika
  • 0.5 tsp Chilli flakes
  • 1 tsp Turmeric
  • 1 tsp Ground coriander
  • 3 tbsp Neutral oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 1 bunch Fresh coriander
  • 200 g Rice (for serving, measured dry)