Aubergine Tomato Curry
A curry inspired by a Pakistani recipe. The aubergine is extra delicious if you first brown it on high heat. The original recipe is a dry curry without coconut milk, which also works, just add some water. You could replace the rice with quinoa.
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Ingredients
4 servings
300 g
400 g
2
400 g
Basmati Rice
Canned Tomatoes
Aubergines
Chickpeas
200 ml
15-20 g
1-2 TBL sp
1 tea sp
1
2 cloves
Coconut milk
Ginger
Curry powder
Chilli
Onion yellow
Garlic
Make it a dinner party 🎉
Serve with naan bread and lemon or lime wedges and garnish with fresh coriander.
Prep
5 min
- Dice onion and mince garlic
- Mince or grate ginger
- Cut aubergine into small cubes
Cook
20 min
Sauté onion and aubergine
high heat ~2 min, season with salt and pepper
Reduce heat and add garlic and ginger
medium heat, until aubergine is golden brown ~5 min
Cook rice
~12 min
Add curry powder and chilli
~1 min
Add tomatoes
bring to boil and simmer ~3 min, taste and add salt or pepper if needed
Add coconut milk and chickpeas
simmer ~10 min
This is a recipe from the Fork Ranger book
