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Delicious Aubergine Curry or Eggplant Curry


So is this an aubergine curry or an eggplant curry? The appropriate response is it's both! The aubergine or eggplant is a particularly flexible vegetable that – it's what? It is anything but a vegetable? It's a berry? Truly? Fine.

Alright, you win. Aubergines/eggplants are berries. Be that as it may, they look like veggies, and they taste like veggies. Indeed… they're magnificent in curry! So we should make aubergine curry. Or on the other hand eggplant curry.

So is this an aubergine curry or an eggplant curry? The appropriate response is it's both!

Aubergine Curry – Eggplant Curry

ingre Still, confounded? Us as well, don't stress. The straightforward certainty is that aubergines and eggplants are something very similar – with various names.

In North America and Australia they're known as eggplants. In Europe and the UK they're known as aubergines. They get called the equivalent and diverse over the world!

I'm from Britain and living in Europe so I'll stay with aubergine. Although I did once have work picking eggplants in Australia. It was intense. Also, hot. Did I notice intense?

Whatever we call them, Aubergine curry is an awesome expansion to our ever-developing assortment of curry plans. We love curry, and Kat can for the most part be discovered growing new assortments.

This one is our freshest love. In addition to the fact that eggplant is an incredible 'filler' (significant for supplanting 'missing' meat), they're truly simple to season.

They're additionally truly nutritious. They're loaded with fiber, B1 and B6 nutrients, cell reinforcements and different minerals including copper, manganese and copper.

Picking the correct eggplant/aubergine

Aubergines can go off before long and they're likewise very delicate to wounding and inappropriate stockpiling.

It's ideal to keep them someplace dim and cool (like the ice chest or chilled extra space) and away from the soggy. Make an effort not to scratch or cut them.

When purchasing an aubergine/eggplant, discover one that is somewhere down in shading and feels 'substantial' for its size. At the point when the skin is squeezed it should spring directly back.

If it stays indented, looks imperfect or wrinkled then its greatest days are presumably behind. Pick another!

The seeds in eggplant are consumable (and bravo) so it's a truly simple vegetable (or organic product) to get ready.

Simply give it a brisk wash, cut the stem off and a little from the base and you're all set. No stripping or de-cultivating is vital.

In this way, get your eggplant, get your dish and get moving! Aubergine curry is a brisk formula – ideal for those nighttimes when you need some delicious solace food and you need it NOW!

  • 1 aubergine (medium)
  • 2 tbsp olive oil
  • 1 red onion
  • 2 clove garlic
  • 1 tsp garam masala powder or curry powder
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 tin tomatoes (chopped) (roughly 14oz/400g)
  • 1 ½ cups coconut milk (1 cup = 250ml)
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp sugar (or 1-2 tbsp mango chutney)

  • If using rice, cook according to packet instructions.
  • Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
  • In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
  • Crush or dice the garlic.
  • Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.
  • Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.
  • Serve with salt and pepper to taste.