Jamie Oliver Aubergine And Coconut Curry

This delicious Jamie Oliver aubergine and coconut curry is a creamy, comforting dish packed with fragrant spices and a rich coconut sauce. It’s easy to make and perfect for a quick weeknight dinner. You can swap Asian aubergines for regular eggplants and adjust the spice level to your taste. Serve with rice or crispy poppadoms for a complete meal!

Ingredients Needed

• 3 tbsp groundnut oil (or peanut oil)
• 6 Asian round aubergines (or 2 medium eggplants), quartered
• 3cm (1-inch) piece of ginger, peeled and grated
• 3 cloves garlic, minced
• 1 white onion, finely sliced
• 2 tsp cumin seeds
• 1 tbsp black mustard seeds
• 12 fresh curry leaves
• 2 dried red chillies
• 1 tbsp tomato purée (tomato paste)
• 2 tsp garam masala
• 1 x 400g (14oz) tin coconut milk
• 1 red onion, finely sliced
• ½ bunch (15g / ½ oz), fresh coriander chopped
• Salt, to taste

How To Make Aubergine And Coconut Curry

1. Sauté the aubergines: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add the quartered aubergines and fry for 6-8 minutes, tossing until golden and tender. Remove from the pan and set aside.
2. Prepare the aromatics: Add the remaining 1 tablespoon of oil to the pan. Stir in the cumin and mustard seeds and fry until they start to pop.
3. Add the spices: Reduce the heat slightly, add the curry leaves and dried chillies, and cook until the leaves turn crisp and translucent. Stir in the grated ginger and minced garlic, frying for 1 minute.
4. Cook the onions: Add the sliced white onion and ½ teaspoon salt. Cook over low heat for 5-7 minutes, or until soft.
5. Simmer the curry: Stir in the tomato purée, garam masala, and coconut milk. Bring to a gentle simmer. Return the cooked aubergines to the pan and let it simmer for 10 minutes, until the aubergines are tender but still hold their shape.
6. Prepare the garnish: Mix the sliced red onion and chopped coriander in a small bowl.
7. Serve and enjoy: Divide the curry into bowls and serve with the red onion salad and poppadoms. Enjoy!

Recipe Tips

• Use the right aubergines: Asian round aubergines work best as they cook quickly and absorb flavors well. If using regular eggplants, cut them into bite-sized pieces for even cooking.
• Toast the spices properly: Let the cumin and mustard seeds pop before adding other ingredients. This releases their full flavor and makes the curry taste richer.
• Don’t skip the curry leaves: Fresh curry leaves add a unique aroma and depth to the dish. If you can’t find them, use dried ones, but fresh is always better.
• Simmer for the perfect texture: Let the curry cook gently so the aubergines stay tender but don’t fall apart. Stir occasionally to avoid sticking.
• Balance the flavors: Taste before serving! If the curry feels too spicy, add a splash of coconut milk. If it’s too mild, a squeeze of lime or extra garam masala will boost the flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover aubergine and coconut curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Once cooled, place the curry in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Pour the curry into a pan over low heat. Stir occasionally and add a splash of water or coconut milk if it thickens too much. Heat for 5-7 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 304.7
• Total Fat: 26.9g
• Saturated Fat: 15.3g
• Total Carbohydrate: 14.7g
• Dietary Fiber: 3.7g
• Sugars: 9.3g
• Protein: 5.5g

Try More Jamie Oliver Recipes:

• Jamie Oliver Aubergine And Lentil Curry
• Jamie Oliver Aubergine And Chicken
• Jamie Oliver Aubergine And Courgette Lasagne
• Jamie Oliver Aubergine Daal