Amazing Aubergine Curry For A Zinger Of A Curry Night

But first, riddle me this: what is the aubergine? Is it a vegetable? Is it a fruit? A berry???? And why does it have so many different names? Aubergine hither, eggplant thither – like, make your mind up, right?! Enter your email & we’ll send it to your inbox. Plus, get great new recipes from us every week! By submitting this form, you consent to receive emails from Hurry the Food Up. What a load of palaver over one weird-looking veg, eh? Like ‘em or loathe ‘em, aubergines are actually quite nutritious. They’re full of fiber, B1 and B6 vitamins, antioxidants, and various minerals including copper, manganese, and potassium.

But first things first, can you put aubergine/eggplant in a curry?

Yes, you can – and we aren’t saying so just cos we LOVE our curries! In Thai, Middle Eastern, and Indian cuisines, for example, eggplants are quite common – sumptuous curries are made using the baby eggplant variety. Aubergines go incredibly well with the usual curry components. Coconut milk, for example, pairs so well to make a creamy aubergine curry; protein-packed lentils or chickpeas and curry powder make a delicious aubergine and chickpea (or lentil) curry. If you have never cooked with aubergines before, get your frying pan out and try out our vegan aubergine curry recipe for dinner tonight (it’s one of our favorite one pot vegetarian meals). It is one of our most popular curries, and pairs wonderfully with brown rice and/or naan, and some cooling raita. Once you have opened that door, take a peek at our 40 delightful vegetarian eggplant recipes collection. We have a collection featuring mouthwatering vegan aubergine curries too! Welcome to Team Aubergine!

Ingredients

Aubergines / eggplants For an unctuous curry, tender aubergine is a must. If the veg is too mature, or too seedy, then the flesh would be too tough and unpleasant to eat. Tender aubergines are like little sponges, soaking up all the yumminess from the gravy and the spices, making them perfect vehicles for flavor. Texture-wise too, they are chewy and almost ‘meaty’ – which is why they are ideal for those new to the vegetarian/vegan way of eating. Further down in this article, we talk about how to select the best veg, so use that as a guide in your future veggie selection. Basmati rice Curries need a carby vehicle to help carry them – rice or rotis. And basmati rice is the Ferrari of the carby vehicles, with its unique scent, nutty taste, and delicate texture. When the steam gently rises off freshly cooked basmati, you are transported to a higher plane of existence. Spoon the curry gently over your rice and get the party started in your mouth. Tomato-onion-garlic When it comes to a good curry, the triumvirate of tomatoes, onions, and garlic is super important. Red onion, more than white onion, with its full-bodied flavor, is a must-have for any good curry, and our aubergine curry is no different. Diced onions, chopped tomatoes, and minced garlic in a little oil meld beautifully to provide any curry with a beautiful gravy base. Coconut milk Coconut milk is a top-level ingredient that elevates any dish from a regular one to “OMG what is this ambrosia I am having?!” But it is best to go with low-fat coconut milk as the full-fat version can sometimes overpower a dish and dull the taste of the vegetables and the spices. One note of caution: coconut milk can split very easily, so once added cook the curry on low heat or a gentle simmer. Spices The spices you add to a curry are total game-changers. The curry powder / garam masala spice blend adds a punch to the curry and some heat, adding a layer of flavor. Another flavor duo is ground cumin and coriander powders. These join hands with the regular garam masala and add some oomph to it. All these spices/masalas you add to a curry, the aubergines would just slurp them right in, infusing them with gorgeous flavor and their own brand of umami-ness. Oil Olive oil pairs really well with aubergines, though curries, in general, are made with vegetable oil, sunflower oil, or coconut oil. Whichever oil you go with, make sure it is a neutral oil and cook on low to medium heat. That’s the way for maximum flavors. Garnish If you are making an Indian eggplant curry, then fresh curry leaves are a must. Tossing in a handful in hot oil along with mustard seeds and cumin seeds, and garnishing the curry with that is the best way to finish it off. Freshly chopped coriander over a curry adds a beautiful touch too. For Thai curries, fresh torn Thai basil leaves add a nice punch of flavor to the curry.