ROAST AUBERGINE & COCONUT CURRY
Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
- Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.
- Bring to just under the boil - if it boils, the coconut cream will split - then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)
Nutrition Facts : Calories 418 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
ROASTED EGGPLANT CURRY RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF (200ºC).
- Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
- Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
- In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
- Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
- Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
- Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
- Serve the curry warm over rice, topped with chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams
AUBERGINE (EGGPLANT) CURRY WITH LEMONGRASS & COCONUT MILK
Make and share this Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk recipe from Food.com.
Provided by PinkCherryBlossom
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
- Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
- Heat the olive oil in frying pan,.
- brown the aubergines; remove from the pan and set aside.
- Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
- Add the fish sauce, coconut milk and stock or water, mix well,.
- bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
- Season to taste and sprinkle the coriander over the top.
- Serve hot with steamed rice or bread to mop up all the juices.
Nutrition Facts : Calories 336.3, Fat 25.9, SaturatedFat 19.9, Sodium 287.4, Carbohydrate 26.8, Fiber 6.7, Sugar 8.7, Protein 6.1
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