Jamie Oliver 5 Ingredients Aubergine Curry is made with aubergines, coconut milk, curry paste, chickpeas, and fresh coriander. This delicious Aubergine Curry recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Why You’ll Love Jamie Oliver Aubergine Curry:
- Quick & Easy Preparation: You only need 30 minutes to make this dish from start to finish, making it perfect for a quick dinner on busy nights.
- Flavorful & Aromatic: The combination of curry paste and coconut milk creates a rich, deeply flavorful sauce that’s both comforting and aromatic.
- Healthy Ingredients: Aubergines and chickpeas are great sources of fiber and nutrients, making this curry not just tasty but also good for your health.
- Versatile Serving Options: This curry pairs wonderfully with rice, naan, or even over quinoa, allowing you to customize your meal as you like.
Jamie Oliver 5 Ingredients Aubergine Curry Ingredients
- 2 large Aubergines (Eggplants), cut into chunks
- 400 ml (13.5 oz) Coconut Milk
- 3 tablespoons Curry Paste (choose your favourite, like Thai red or green curry paste)
- 1 can (400g or about 14 oz) Chickpeas, drained and rinsed
- A small bunch of Fresh Coriander (Cilantro), roughly chopped
How To Make Jamie Oliver 5 Ingredients Aubergine Curry
- Prepare Aubergines: Heat a large pan over medium heat. Add the aubergine chunks and dry-fry them until they are slightly soft and golden. Depending on the size of your pan, you might need to cook them in batches to avoid overcrowding.
- Add Curry Paste: Once the aubergines are cooked, stir the curry paste into the pan and fry for about one minute until it becomes fragrant.
- Mix Ingredients: Pour in the coconut milk and add the chickpeas to the pan. Stir everything together ensuring that the curry paste evenly mixes with the coconut milk.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the aubergine is tender and the sauce has thickened slightly.
- Add Coriander: Stir in the chopped coriander just before serving.
Recipe Tips
- Pick Good Curry Paste: The type of curry paste you use really matters. Choose one that smells and tastes strong and fresh.
- Cook Aubergines Right: Fry the aubergines until they turn golden and are soft. This makes them taste better in the curry.
- Be Gentle When Mixing: When you mix in the coconut milk and chickpeas, stir them gently. This helps keep everything nice and prevents the chickpeas from getting mushy.
- Simmer It Well: Let the curry simmer without a lid. This makes the sauce thicker and the flavors stronger, which makes the curry tastier.
What To Serve With Aubergine Curry
This hearty Aubergine Curry pairs well with steamed basmati rice, naan bread, cucumber raita, and a simple green salad. It can also be served alongside mango chutney, pickled vegetables, papadums, or steamed vegetables for a full, tasty dinner.
How To Store Leftover Aubergine Curry
Refrigerate: First, let the leftover Aubergine Curry cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
Freeze: To freeze, cool the curry completely, then transfer it to a freezer-safe container. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftover Aubergine Curry
- In The Oven: Preheat your oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for about 15-20 minutes, or until hot throughout.
- In The Microwave: Transfer the curry to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, allowing a corner to remain open slightly to vent steam. Heat on high for 2-3 minutes, stir, and repeat if necessary until heated through.
- On the Stove: Reheat the curry in a saucepan over medium heat. Stir occasionally, adding a splash of water if the curry seems too thick. Heat until it’s hot throughout, which usually takes about 5-7 minutes.
Aubergine Curry Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 9g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 550mg
- Total Carbohydrate: 29g
- Dietary Fiber: 9g
- Sugars: 6g
- Protein: 6g
FAQs
What Type Of Curry Paste Works Best In This Recipe?
Thai red or green curry paste brings out the best flavors in this dish.
What If I Don’t Like Chickpeas?
You can substitute chickpeas with lentils or diced potatoes.
My Curry Is Too Thick. What Should I Do?
Stir in a little more coconut milk or water until you reach your desired consistency.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chicken Thighs
- Jamie Oliver 5 Ingredients Cauliflower
- Jamie Oliver 5 Ingredients Lamb Curry
- Jamie Oliver 5 Ingredients Lamb Meatballs
Jamie Oliver 5 Ingredients Aubergine Curry
Description
Jamie Oliver 5 Ingredients Aubergine Curry is made with aubergines, coconut milk, curry paste, chickpeas, and fresh coriander. This delicious Aubergine Curry recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Aubergines: Heat a large pan over medium heat. Add the aubergine chunks and dry-fry them until they are slightly soft and golden. Depending on the size of your pan, you might need to cook them in batches to avoid overcrowding.
- Add Curry Paste: Once the aubergines are cooked, stir the curry paste into the pan and fry for about one minute until it becomes fragrant.
- Mix Ingredients: Pour in the coconut milk and add the chickpeas to the pan. Stir everything together ensuring that the curry paste evenly mixes with the coconut milk.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-15 minutes, or until the aubergine is tender and the sauce has thickened slightly.
- Add Coriander: Stir in the chopped coriander just before serving.
Notes
- Pick Good Curry Paste: The type of curry paste you use really matters. Choose one that smells and tastes strong and fresh.
- Cook Aubergines Right: Fry the aubergines until they turn golden and are soft. This makes them taste better in the curry.
- Be Gentle When Mixing: When you mix in the coconut milk and chickpeas, stir them gently. This helps keep everything nice and prevents the chickpeas from getting mushy.
- Simmer It Well: Let the curry simmer without a lid. This makes the sauce thicker and the flavors stronger, which makes the curry tastier.