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25 min

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.

Ingredients

4-5 servings

350 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

Prep

5 min

  1. Dice onion and mince garlic
  2. Mince or grate ginger
  3. Cut aubergine into small cubes

Cook

20 min

pan 1b

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

pan 2

Cook rice

~12 min

pan 1 continued

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

waves

Make it a dinner party

  • Serve with naan bread and lemon or lime wedges
  • Garnish with fresh coriander

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