This is an easy, delicious curry that makes the best of late summer aubergines. I don't bother to salt aubergines anymore. I've discovered somewhat late in life that the secret to cooking them is to fry them in very hot, almost smoking oil. The curry takes about an hour to make, especially if you roast the aubergine pieces instead of frying them - see my tips below. Roasting will allow you to make the sauce while the veggies are cooking. The curry sauce is based on a favorite combo from my cookbook of tomatoes, peanut butter, and coconut milk that comes together quickly and can easily be made ahead of time and frozen. All in all, it makes for a very rich and very delicious curry that's best eaten with some simple greens and steamed basmati rice. Enjoy!
AuthorAnn Ogden GaffneyIf using dried curry leaves add them in with the tomatoes in step 4.
Prep the aubergines: Quarter each aubergine cutting from flower to stem. Halve each quarter across the middle. Set aside.
Heat 3 tbsp of the oil in a wide heavy skillet over a medium/high flame until almost smoking. Add aubergine pieces in a single layer and fry until brown on all sides - you may have to fry the pieces in 2 batches so as not crowd the pan. Set browned pieces aside to drain on paper while you prepare the sauce.
When you have finished cooking the aubergines, add the remaining oil to the skillet. Heat over medium-high flame until rippling. Add the cumin seeds. Let sizzle 1 minute then add the sliced garlic, onions, and the curry leaves. Sprinkle with salt. Cook stirring from time to time until the onions are soft and turning golden.
Sprinkle the onions with turmeric and cook stirring for 1 minute. Add the diced tomatoes. Cook until they start to look orangey and thick, about 5 minutes.
While the tomatoes are cooking, quickly mix the peanut butter with 1/2 the hot water to thin it out. Use the other half to thin the coconut cream. Set aside.
Stir the peanut butter mixture into the tomatoes once they are cooked down. Add the coconut cream and the fresh ginger. Stir to mix. Bring to a simmer. Reduce heat to medium-low. Cook until the sauce has thickened, about 15 minutes. If it is too thick add a little water. Taste for salt.
Add the reserved aubergines and their juices to the sauce. Bring sauce to a simmer. Heat the aubergines through in the sauce about 15 -20 minutes. Turn off heat. Let the curry sit for 5 minutes. Serve with simple greens and plain steamed basmati rice.
- If using dried curry leaves add them in with the tomatoes in step 4. They can burn during frying if you’re not careful
- If you can’t find coconut cream use 1 cup coconut milk.
- If the sauce dries out too quickly, you can add more water or a mix of coconut cream and water a little at a time.
- To roast the aubergines: preheat oven to 220C/425F with a parchment lined baking sheet set on a high shelf. Toss the aubergine pieces with 3 tbsp peanut oil in a bowl. When the oven is hot, take out the hot baking sheet and tip the aubergines and any remaining oil onto it. Quickly spread them out into a single layer. Roast for 20 -25 minutes. turning them once after the first 10 minutes, then 2-3 times more until browned all over.
Ingredients
Directions
Prep the aubergines: Quarter each aubergine cutting from flower to stem. Halve each quarter across the middle. Set aside.
Heat 3 tbsp of the oil in a wide heavy skillet over a medium/high flame until almost smoking. Add aubergine pieces in a single layer and fry until brown on all sides - you may have to fry the pieces in 2 batches so as not crowd the pan. Set browned pieces aside to drain on paper while you prepare the sauce.
When you have finished cooking the aubergines, add the remaining oil to the skillet. Heat over medium-high flame until rippling. Add the cumin seeds. Let sizzle 1 minute then add the sliced garlic, onions, and the curry leaves. Sprinkle with salt. Cook stirring from time to time until the onions are soft and turning golden.
Sprinkle the onions with turmeric and cook stirring for 1 minute. Add the diced tomatoes. Cook until they start to look orangey and thick, about 5 minutes.
While the tomatoes are cooking, quickly mix the peanut butter with 1/2 the hot water to thin it out. Use the other half to thin the coconut cream. Set aside.
Stir the peanut butter mixture into the tomatoes once they are cooked down. Add the coconut cream and the fresh ginger. Stir to mix. Bring to a simmer. Reduce heat to medium-low. Cook until the sauce has thickened, about 15 minutes. If it is too thick add a little water. Taste for salt.
Add the reserved aubergines and their juices to the sauce. Bring sauce to a simmer. Heat the aubergines through in the sauce about 15 -20 minutes. Turn off heat. Let the curry sit for 5 minutes. Serve with simple greens and plain steamed basmati rice.
- If using dried curry leaves add them in with the tomatoes in step 4. They can burn during frying if you’re not careful
- If you can’t find coconut cream use 1 cup coconut milk.
- If the sauce dries out too quickly, you can add more water or a mix of coconut cream and water a little at a time.
- To roast the aubergines: preheat oven to 220C/425F with a parchment lined baking sheet set on a high shelf. Toss the aubergine pieces with 3 tbsp peanut oil in a bowl. When the oven is hot, take out the hot baking sheet and tip the aubergines and any remaining oil onto it. Quickly spread them out into a single layer. Roast for 20 -25 minutes. turning them once after the first 10 minutes, then 2-3 times more until browned all over.
