Aubergine curry Recipe

The best part is, you can use ANY Vegetables you like in this - and you can even add Meat or Fish if you prefer. And if you've got a couple of wonky Carrots looking sad at the bottom of your fridge - be bold, chuck them in!

Serves 2 with leftovers!

You will need:

  • 1 litre Vegetable Stock (if you're vegan, it's good to double-check the ingredients as not all veg stocks are dairy-free, but most should be)

  • 1 Medium-Large Aubergine - and any Vegetables of your choice - chopped into bitesize pieces

  • 2 Medium Potatoes - peeled & chopped into bitesize cubes

  • Handful of Cherry Tomatoes

  • 1 Chilli, chopped (Scotch Bonnet is of course our favourite but they're pretty HOT - go for 1/2 if you're using these!) You can also sub this for 1 tsp of dried Chilli Flakes.

  • 4 tbs Curry Powder

  • 40ml Sunflower Oil

  • 1 Diced Onion

  • 2 Cloves of Crushed Garlic

  • 1 tbs Garam Masala

  • 1 can of Coconut Milk

  • Salt to taste

Method:

  1. First things first - let's get some tunes on! No point cooking in silence!

  2. Get a nice big pan and heat a good dollop of your oil

  3. Add the Onion & Garlic & fry on a low heat until they're going translucent

  4. Add Chilli, Curry Powder & Garam masala and fry for another 30 seconds

  5. If you're adding meat like chicken, now's the point to put it in! Fry for a couple of minutes before the next step.

  6. Pour in your Coconut Milk and Stock and then add the Potatoes

  7. Leave to simmer for 10 - 15 mins.

  8. Meanwhile, it's definitely time for a RUM BREAK! Pour yourself a cheeky Rum, or why not try one of our cocktail recipes?

  9. Ok, back to the cooking - grab a non-stick frying pan, and heat a bit more of your oil

  10. Fry off the Aubergine until it's looking nice and brown.

  11. Check your main Curry - once the Potatoes are just soft enough to eat, you can throw in your Aubergine & Cherry Tomatoes. If you're using Fish, we recommend adding that now.

  12. Cook for another 3 - 5 minutes, and then - you're ready!

Best served with a sprig of Coriander, White Rice and maybe a Roti or two to mop up!

(Recipe courtesy of Turtle Bay)