30-Minute Aubergine Coconut Curry

We fry the aubergine until soft, then combine it with a fragrant sauce using tasty spices, tinned tomatoes and coconut milk.

Ingredients

-1 people+

Metric

Method

1. 1

   Heat a generous drizzle of vegetable oil in a large frying pan over a medium heat. Add the aubergine chunks and fry for 10 minutes, stirring regularly so they cook evenly. Once soft, transfer the aubergine chunks to a bowl and set aside for later.

   
2. 2

   Wipe out the pan, then return it to the heat and add the cumin and coriander seeds. Toast for 2 minutes. Transfer the seeds to a pestle and mortar, followed by all the remaining ingredients for the paste (if you don’t have a pestle and mortar, you can also make the paste using a small blender). Grind the ingredients into a smooth paste and set aside.

   
3. 3

   Pop the pan back on the heat again. Add a drizzle of vegetable oil to the pan and fry the onions for 5 minutes.

   
4. 4

   Add the paste to the frying pan, along with the red peppers, and fry for 3–5 minutes.

   
5. 5

   Cook the rice as per the packet instructions.

   
6. 6

   Add the chopped tomatoes to the pan along with the cooked aubergine. Swirl a splash of water into the tomato tin and add it to the pan, then let it simmer for 8–10 minutes. Finally stir the coconut milk into the curry, turn the heat up and cook for 1–2 minutes, or until the sauce is hot.

   
7. 7

   Serve the curry with the rice, poppadoms and a dollop of mango chutney. Finish with a few coriander leaves.