Aubergine Curry Recipe

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Aubergine or eggplants are the stars of this creamy curry recipe that your whole family will love. This recipe is vegan and gluten-free.

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SPICES

SUGAR

FRESH TOMATOES

AUBERGINES (EGGPLANT)

COCONUT MILK

GARLIC AND GINGER

ONION

MUSTARD SEEDS AND CURRY LEAVES

Cut the aubergines into small cubes and place them on a baking tray

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Drizzle a dash of olive oil, sprinkle a little bit of salt, and roast for about 20 minutes

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Sautée onion until it starts to soften and then add minced or pressed garlic and ginger

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Add garam masala, coriander, turmeric, and fresh tomatoes roughly chopped

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Add water, sugar a pinch of salt and leave simmering for 10 minutes

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Transfer to a blender jug and blend until you have a smooth sauce

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Bring the sauce back to the pan and add coconut milk and the roasted aubergine cubes when ready

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Serve with some pickled onions, and side dishes of your choice

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Enjoy!

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