Creamy Aubergine Curry

Name: Creamy Aubergine Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 750 g aubergines; 1 onion; 400 ml coconut milk; 2 garlic cloves; 1 tbsp garam masala; 1 tsp turmeric; 0.5 tsp ground ginger; 0.5 tsp paprika; 0.5 tsp hot curry paste; 3 tbsp oil; salt; 2 tbsp toasted nuts

A South Asian curry of aubergine, coconut milk and nuts, seasoned with garam masala and turmeric and baked in the oven. Finish with toasted nuts.

30 min · Serves 4 · Easy

Method

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

1
Heat oven at 250°C. Cut aubergines and/or courgettes into rounds. Mix 2 TB of oil, salt and 2 garlic cloves in a small bowl.
2
Place aubergine/zucchini slices on baking sheet, sprinkle or brush with oil-garlic mixture, turn over and repeat sprinkling (you can adjust the amount of oil according to your preferences, the more oil, the better e.g. crispier the aubergines ).
3
Place in oven (about 15 minute or until browned, courgettes usually take longer). While the aubergines are in the oven:.
15 min
4
Mix all spices in a bowl. Toast nuts in a non stick pan until medium brown and fragrant. Put on a plate, bowl, -- to cool.
5
Heat oil in the non stick pan, add onion(s) and let fry until translucent. Add spice mixture and, if using, the grated ginger. Let fry for about 30 seconds.
1 min
6
Add coconut milk and stir. Add Hot Curry Paste, dissolve. "Recover" aubergine slices from oven and transfer to pan. Stir carefully as not to break up the slices. Sprinkle with toasted nuts.