Vegan Aubergine Curry Recipe with Tamarind & Coconut

Vegan Aubergine Curry Recipe with Tamarind & Coconut

Vegan Aubergine Curry Recipe. Pan fried aubergine chunks simmered in a coconut, tamarind and peanut gravy. Comforting and fulfilling, this amazing aubergine curry is the perfect winter warmer. Serve it with freshly steamed basmati rice.

I’ve tried this dish on a weekend when I was craving for something different.  Aubergine is one of my favourite vegetables and I had already experimented pairing it with peanut and coconut in some Indian dishes. To give tanginess to the curry I added tamarind concentrate. I Have balanced with dark brown sugar, and in addition, I topped it with chopped coriander for freshness.

I like to have creamed coconut at home, it gives a nice flavour and texture to some soups and to non-Indian curries.

To prepare aubergine dishes I always sprinkle salt and set aside for at least half hour. All of the bitter flavour disappears and plus when frying the texture is more firm and not soggy and greasy. For this recipe, chop the aubergine into big chunks for it to keep its taste when coated with the strongly flavoured gravy.

 

 

AuthorAndreia Machado

Yields2 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

 1 Aubergine
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger minced
 50 g Creamed Coconut
 1 tbsp Tamarind Concentrate
 1 tbsp Peanut Butter
 ½ tsp Dark brown sugar
 200 ml Hot water
 3 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 tsp Coriander seeds cracked
 1 tsp Turmeric powder
 ½ tsp Red chilli powder
 Salt to taste
 Fresh Coriander to garnish

1

Cut the aubergine into chunks, sprinkle salt and leave it aside for half hour, then pat dry.

2

Heat up a pan with 2 tbsp of oil, once hot fry the aubergine pieces until golden, then keep aside in a bowl.

3

In the same pan, heat up 1 tbsp of oil when hot add the cumin and coriander seeds, let them crack then add the chopped onion and fry until soft, then mix in the ginger and garlic and cook for 1 minute.

4

Add the turmeric and the red chilli powder. Mix together in a bowl the creamed coconut, tamarind, peanut butter and the hot water, stir everything then pour into the pan and cook for 1 minute.

5

Mix in the aubergine pieces and simmer for about 5 minutes on low flame, serve with coriander and freshly steamed basmati rice.

Ingredients

 1 Aubergine
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger minced
 50 g Creamed Coconut
 1 tbsp Tamarind Concentrate
 1 tbsp Peanut Butter
 ½ tsp Dark brown sugar
 200 ml Hot water
 3 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 tsp Coriander seeds cracked
 1 tsp Turmeric powder
 ½ tsp Red chilli powder
 Salt to taste
 Fresh Coriander to garnish

Directions

1

Cut the aubergine into chunks, sprinkle salt and leave it aside for half hour, then pat dry.

2

Heat up a pan with 2 tbsp of oil, once hot fry the aubergine pieces until golden, then keep aside in a bowl.

3

In the same pan, heat up 1 tbsp of oil when hot add the cumin and coriander seeds, let them crack then add the chopped onion and fry until soft, then mix in the ginger and garlic and cook for 1 minute.

4

Add the turmeric and the red chilli powder. Mix together in a bowl the creamed coconut, tamarind, peanut butter and the hot water, stir everything then pour into the pan and cook for 1 minute.

5

Mix in the aubergine pieces and simmer for about 5 minutes on low flame, serve with coriander and freshly steamed basmati rice.

Vegan Aubergine, Coconut & Tamarind Curry

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