About this recipe:This is a very mild vegetarian curry starring aubergine in a light coconut sauce. If you like a spicier curry, feel free to add some curry paste to the sauce whilst it is simmering. If you prefer a thicker coconut sauce, use coconut cream instead of coconut milk.
1 medium aubergine
olive or vegetable oil for frying
1-2 tablespoons Dijon mustard
1 (400ml) tin coconut milk
1 knob of butter
1 pinch of turmeric
1 firm tomato, cut into wedges
salt to taste
chopped coriander or parsley to garnish
steamed long grain rice to serve
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Method Prep:3min › Cook:15min › Ready in:18min
To prepare the aubergine, cut into fingers. Try to leave some aubergine skin on each finger. It crisps well and looks delicious.
Heat some oil in a large frying pan. Fry the aubergine fingers over medium heat until golden brown on the outside and the skin is a darker shade of purple.
Strain using a slotted spoon and set aside on kitchen paper to absorb excess oil.
For the coconut sauce: Heat a knob of butter in a saucepan. Add the coconut milk. Stir in 1 to 2 tablespoons of mustard. Now simmer over low heat to let the flavours meld. Simmer to achieve a slightly thick consistency. Not too runny.
Add a pinch of turmeric to the sauce. It gives it a unique tang and a delightful yellow colour. You can skip this if you don't have any handy or don't like turmeric too much.
Add the fried aubergine fingers to the simmering sauce and pop in your tomato wedges. Toss the aubergine a little to coat it with the sauce and let simmer for 1 more minute.
Garnish with chopped coriander or parsley and serve on rice.