So is this an aubergine curry or an eggplant curry? The answer is, of course, it’s both!
The aubergine, or eggplant is an exceptionally versatile vegetable that – it’s what? It’s not a vegetable? It’s a berry? Really? Fine.
Ok, you win. Aubergines/eggplants are berries. But they look like veggies, and they taste like veggies. In fact… they’re awesome in curry! So let’s make aubergine curry. Or eggplant curry.
Aubergine Curry – Eggplant Curry
Still confused? Us too, don’t worry. The simple fact is that aubergines and eggplants are the same thing – with different names.
In North America and Australia they’re known as eggplants. In Europe and the UK they’re known as aubergines. They get called the same and different across the world!
I’m from Britain and living in Europe so I’ll stick with aubergine. Though I did once have a job picking eggplants in Australia. It was tough. And hot. Did I mention tough?
Whatever we call them, Aubergine curry is a fantastic addition to our ever-growing collection of curry recipes. We love curry, and Kat can usually be found developing new varieties.
This one is our newest love. Not only is eggplant a great ‘filler’ (important for replacing ‘missing’ meat), they’re really easy to flavour.
They’re also really nutritious. In a nutshell they’re full of fiber, B1 and B6 vitamins, antioxidants and various minerals including copper, manganese and copper.
Picking the right eggplant/aubergine
Aubergines can go off pretty quickly and they’re also quite sensitive to bruising and improper storage.
It’s best to keep them somewhere dark and cool (like the fridge or chilled storage room) and away from the damp. Try not to nick or cut them.
When buying an aubergine/eggplant, find one that is deep in colour and feels ‘heavy’ for its size. When the skin is pressed it should spring right back.
If it stays indented, looks blemished or wrinkled then its best days are probably behind. Pick another!
The seeds in an eggplant are edible (and good for you) so it’s a really easy vegetable (or fruit) to prepare.
Just give it a quick wash, slice the stem off and a little from the bottom and you’re good to go. No peeling or de-seeding is necessary.
So, grab your eggplant, grab your pan and get going! Aubergine curry is a quick recipe – perfect for those evenings when you want some tasty comfort food and you want it NOW!
Aubergine Curry – Eggplant Curry
- ½ cup basmati rice (½ cup = 100g)
- 1 aubergine (medium)
- 1 tbsp olive oil
- 1 red onion
- 2 clove garlic
- 1 tsp garam masala powder or curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tin tomatoes (chopped) (roughly 14oz/400g)
- 1 ½ cups low fat coconut milk (use regular if you prefer) (1 cup = 250ml)
- ½ tsp salt
- ½ tsp pepper
- 1 tsp sugar (or 1-2 tbsp mango chutney)
- Cook rice according to packet instructions.
- Cut the aubergine into small cubes. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Stir well so it doesn’t burn.
- In the meantime dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
- Crush or dice the garlic.
- Stir in the garlic, garam masala, turmeric and ground coriander. Cook for another 3-4 minutes, stirring well.
- Pour in the chopped tomatoes and coconut milk. Add salt. Simmer for about 15 minutes. The coconut milk thickens so stop cooking when it is at the right consistency for you. Stir in the sugar or mango chutney if you like it a little sweeter.
- Serve with salt and pepper to taste.