Sri Lankan Aubergine Curry

May 06, 2021

Sri Lankan Aubergine Curry

As a lifelong vegetarian, Mamma Spice has got the spices in this aubergine curry down to a fine art, but you can add more or less chilli, depending on how hot you want to go!

INGREDIENTS

  • 250g aubergine
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • 2 garlic cloves, chopped
  • 10-15 curry leaves
  • 1 tbsp tumeric powder
  • 400ml coconut milk
  • 1 tsp Sri Lankan curry powder
  • 1 tsp ground coriander
  • 2 tsp ginger, grated
  • Fresh coriander sprigs, to serve

METHOD

  1. Cut the aubergine into large chunks and sprinkle some salt over and leave aside for 30 minutes.
  2. After 30 minutes, squeeze the aubergine chunks and put a large pot on the stove.
  3. Add a splash of oil and add the aubergine, onions, gin ger, green chillies, garlic cloves, grated ginger, curry leaves, salt, and turmeric powder.
  4. Fry on medium heat for 10 minutes.
  5. Add the coconut milk, Sri Lankan curry powder and ground coriander and mix well. Cook covered on low flame for 5 minutes.
  6. Serve with rice, a few coriander leaves and a squeeze of lemon.




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