Description
A flavorful West Indian spiced aubergine curry featuring a blend of ground cumin, coriander, and turmeric, sautéed aubergine slices simmered in a tangy tomato purée sauce with green chilli and ginger, garnished with fresh spring onions and coriander. Served best with steamed rice, natural yogurt, roti, and lime wedges for a comforting, aromatic meal.
Ingredients
Scale
Spice Mix
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp salt
Main Ingredients
- 1 large aubergine
- 2 tbsp tomato purée
- ½ green chilli, finely chopped
- 1 cm piece ginger, peeled and finely chopped
- 2 tsp caster sugar
- ½–1 tbsp rapeseed oil
- 3 spring onions, chopped
- ½ bunch of coriander, shredded
To Serve
- Cooked rice
- Natural yogurt
- Roti
- Lime wedges
Instructions
- Prepare the Spice Mix: In a bowl, combine the ground cumin, ground coriander, ground turmeric, and 1 teaspoon of salt. Mix thoroughly and set aside.
- Slice and Season Aubergine: Slice the aubergine into 1 cm thick rounds. Score both sides of each slice lightly with the tip of a sharp knife, then rub them thoroughly with the prepared spice mix until all the spices are evenly coated. Transfer the spiced aubergine slices to a board.
- Make the Tomato Mixture: In the empty spice bowl, add 150 ml of water along with the tomato purée, finely chopped green chilli, chopped ginger, and caster sugar. Stir to combine and set aside.
- Fry Aubergine Slices: Heat ½ to 1 tablespoon of rapeseed oil in a large non-stick frying pan over medium heat. Arrange the aubergine slices in the pan, overlapping if necessary. Fry each side for about 5 minutes until golden brown.
- Simmer with Sauce: Pour the tomato mixture over the aubergine in the pan. Bring it to a simmer, then cover the pan and cook for 15-20 minutes. Turn the aubergine occasionally to ensure even cooking. If the curry becomes too dry, add up to 100 ml more water to achieve a saucier consistency. Taste and adjust seasoning as needed.
- Garnish and Serve: Sprinkle the chopped spring onions and shredded coriander over the curry just before serving. Accompany with cooked rice, natural yogurt, roti, and lime wedges for squeezing over to enhance the flavors.
Notes
- To stretch leftover aubergine curry, heat it with a drained 400 g can of chickpeas until warmed through and garnish with extra coriander.
- Adjust the amount of green chilli for your preferred spice level.
- Adding a squeeze of lime just before serving elevates the dish’s vibrancy.
- This curry pairs beautifully with basmati rice and homemade or store-bought roti.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: West Indian
Keywords: aubergine curry, West Indian curry, spiced aubergine, vegetarian curry, Indian-inspired recipe, quick curry, tomato purée curry
