Aubergine Curry

Recipe for a Lovely Aubergine Curry

Aubergine curry is so easy to make!

Aubergine Curry (Eggplant Curry)

What you’ll need:

2 onions
2 cloves of garlic
2 aubergines (a.k.a. egg plant)
1 tsp curry powder
1/2 tsp ginger powder
1/2 tsp Chinese 5 spices
10 g tomato paste (a little tin)

That’s not to bad now, is it? OK, what’s next? Well, first of all, make sure you have all ingredients ready. You can add all the spices in one little bowl if you like because we’re going to toss those in at the same time.

Now, let’s get cooking:

Heat some oil in a pan. Meanwhile, chop the onion and the garlic clove. When the oil is hot, toss in the onions and garlic, turn the heat down to medium and bake them for 2 minutes, then stir in the spices. Meanwhile, roughly chop the aubergines, toss them in the pan, stir in the tomato paste, cover the pan with a lid and let it all simmer for 10 minutes.

When you want to eat this with rice (most rices take 8 to 10 minutes to cook), boil some water before you’re going to chop the aubergines. When the water boils, toss in the rice and follow the rest of the instructions on the package. NOTE: read the instructions on the rice first. It is possible that it takes 25 minutes. That means you start cooking the rice first and then move on to the curry.

That’s it, you’re done!

PS: Sorry that the picture is a bad one. My phone refused to cooperate but I’ll promise to take a better picture soon (when I’ve made the curry again).

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