Jamie Oliver 5 Ingredients Aubergine Curry

Here’s what happened: I came home after a grueling day, the kind where you consider cereal for dinner. Then I remembered this Jamie Oliver 5 Ingredients Aubergine Curry—and thank god I did. I needed something warm. Creamy. Something that smells like it’s been simmering for hours, but takes 30 minutes tops. This was it. It hit like a hug I didn’t know I needed. (inspired by Jamie Oliver)

Ingredients Needed

• 2 large aubergines, chopped into rough hunks
• 400 ml full-fat coconut milk (none of that watery stuff)
• 3 heaped spoonfuls of curry paste (red? green? whatever sings to you)
• 1 can chickpeas, drained, rinsed, and ready
• A loose handful of coriander, chopped but not fussed over

How To Make Jamie Oliver 5 Ingredients Aubergine Curry

1. Started with the aubergines. Tossed them into a hot, dry pan—no oil, just heat and hope. Let them catch a bit. That’s where the magic is. Took patience. A few minutes in, they softened, got those nice golden edges. They looked a bit blistered, and that’s good.
2. Then curry paste—just stirred it right in with the aubergines. Didn’t wait long. About a minute. The smell, Absolutely wild. Sharp, warm, made my kitchen feel like a different country.
3. Poured in the coconut milk. Watched it swirl into the spice, creamy and thick. Then the chickpeas—plump little orbs that just soak up flavor. Stirred the whole lot gently. No smashing allowed.
4. Let it all simmer. Low heat. No lid. About 15 minutes. The sauce clung to the aubergines like it knew what it was doing. Aubergine was meltingly soft by then. That’s when you know.
5. Right before eating, I scattered over the coriander. It wilted just slightly. Gave it that green brightness.

Why I Love This Recipe

Made this while it was pouring outside. Grey light through the window, socks on, wine in hand. It’s not fancy food. But it’s real. Honest. It tasted like someone had cooked it for me—and that someone cared. Even the skeptical one at the table (hi, Dan) loved it. And he usually dodges aubergine like it’s a dare.

Recipe Tips

• Good curry paste makes or breaks it. Mine was Thai red. Had a kick that lingered.
• Don’t crowd the aubergines. Seriously. Give them space or they go mushy and sad.
• Stir gently once the chickpeas are in. They’re delicate creatures.
• Simmer with the lid off. Always. Makes the sauce dreamy and thick.
• Want to bulk it up, Throw in some spinach at the end. Or leftover roasted veg. It’ll work.

How To Store Jamie Oliver 5 Ingredients Aubergine Curry

• Room Temp: Leave it to cool for maybe an hour. Not more. Then deal with it.
• Fridge Life Chuck it in a lidded container. It’s good for 3 days. Maybe four if you’re daring.
• Freezer Thoughts Let it chill, then freeze. Keeps fine for a month. After that, it gets weird.
• Reheat How: Microwave’s easy—cover it, stir halfway. Oven? Sure. 350 degrees. Foil on top. Stove’s my go-to, though. Just heat gently, splash of water if it thickens too much.

Let’s Answer a Few Questions! (FAQs)

Can I use a different curry paste?
Of course. Go wild. Green is grassy and mellow. Red brings the fire.

Don’t like chickpeas. What now?
No problem. Try lentils. Or potatoes if that’s your vibe.

Is it too spicy for kids?
Depends on the paste. Use a mild one if little mouths are involved.

Can I make it ahead?
Yes, yes, yes. Next-day curry is king. Everything tastes better.

What if it’s too thick?
Easy fix—just add a splash more coconut milk or water. Stir, taste, done.

Nutrition (For the Curious Ones)

• Calories: 250-ish
• Carbs: Around 29g
• Protein: Roughly 6g
• Fat: About 12g Sugar: 6g
• Fibre: 9g
• Sodium: 200mg

Try More 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