Aubergine (Eggplant) Curry

Name: Aubergine (Eggplant) Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 green pepper; 1 lb aubergine; 12 oz tomatoes; 1 large onion; 2 garlic cloves; 0.5 tsp ground ginger; 1 tbsp oil; 4 oz creamed coconut; 1 tbsp lemon juice; 1 tsp turmeric; 0.5 tsp mustard powder; 0.25 tsp cayenne pepper; 0.25 tsp salt; 5 fl_oz milk

A South Asian curry of aubergine, green pepper and tomatoes, seasoned with ginger and turmeric and simmered on the stove.

30 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Heat the oil in a pan and fry the aubergine strips till light brown in colour and remove from the pan.
2
Add the onion, garlic, ginger and green pepper to the pan and fry for 3 minutes stirring all the time.
3 min
3
Now add the coconut cream, lemon juice, turmeric and mustard powder; stir. Add the cooked aubergines, tomatoes, salt, cayenne pepper and the milk, bring to the boil, reduce heat and cook for 10 minutes.
10 min