Aubergine, & Chick’n Coconut Curry

Preparation & Cooking Time: 30 minutes

Serves 4

I wanted a ‘quick n easy’, but tasty meal after a hectic week; this aubergine curry takes 30 minutes.

Luckily, I’d rescued some baby aubergines from a plant covered in the red Saharan Sand (now mud) the previous day, so they would make the perfect showcase ingredient.

Unfortunately, my husband, is not a huge fan of aubergine, so I also remembered I had a pack of @heurafoods chick’n type pieces in the freezer 👍🏻

So here’s my Aubergine n Chick’n Coconut Curry .. It tastes equally delicious without the chick’n, if meat alternatives aren’t your thing; In fact next time my husband isn’t around, I’ll do just that!

INGREDIENTS:

🌶️ Light Olive or Avocado Oil to sauté
🌶️ 1 Large Onion
🌶️ 4-6 baby Aubergines
🌶️ @heurafoods.es Bocados Originales or other 🌱 Chick’n alternative

🌶️ 2 TBSP tomato purée
🌶️ 1 TBSP tomato ketchup
🌶️ 1 tin Coconut Milk
🌶️ Small amount of vegetable stock to make sauce to required consistency)

Spices:

🌶️ 1 TSP Turmeric
🌶️ 2 TSP Garlic purée paste
🌶️ Salt to taste
🌶️ 2 TSP Garam Masala
🌶️ Curry Powder to strength you like
🌶️ 2 TSP Cumin seeds
🌶️ 1/4 TSP Fenugreek seeds
🌶️1 tsp Chilli Powder or flakes (or required heat 🔥)
🌶️ Chopped Coriander to garnish

METHOD:

1) Sauté the finely sliced onion in a little oil.

2) After a couple of minutes, add large chunks of aubergine (if you have more time, you can roast the baby aubergines whole & then add them). Because aubergine is very porous, I added salt at this stage & a little hot water to speed up the process (& use less oil)

3) Once the onion & aubergine were slightly soft & starting to brown, I added the cumin & fenugreek seeds to heat through & toast slightly in the mix

4) Next I added the Chick’n pieces to brown slightly

5) Once everything looked heated, I added the remaining spices (not the chopped coriander which is a garnish). Stir through for 1 minute

6) Add the coconut milk & a little vegetable stock & stir everything through.

7) Add the tomato puree & ketchup and let the curry simmer for 15 mins or so. I adjusted the spices & salt during this time to my liking 🔥🌶️. If needed add extra stock during this time (but this should be a thick creamy curry).

8) Plate up with cooked rice & sprinkle with chopped coriander. Enjoy!

Categories Used: Asian Food, Comfort Food, Meat Alternatives, World Flavours

2 Comments Add yours

  1. Monch Weller says:

    That curry looks splendid! 😁

    Like

  2. Dawn's blogs says:

    Thank you. It was rather delicious, I must use aubergine in curry again.

    Liked by 1 person

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