Aubergine and mint curry

Aubergine and mint curry


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About this recipe: Delicious aubergines are gently cooked with peppers, spring onions and mint then simmered in coconut milk with curry spice. Best served over rice.


Serves: 2 

  • 2 tablespoons vegetable oil
  • 2 aubergines, cubed
  • 1 bunch spring onions, minced
  • 2 cloves garlic, minced
  • 2 red peppers, seeded and cut into strips
  • 1/4 teaspoon curry powder
  • 235ml coconut milk
  • salt and pepper, to taste
  • 1 bunch fresh mint, minced

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Warm the vegetable oil in a wok or large saucepan over a high heat. Add the aubergine and cook and stir for 2 to 3 minutes. Transfer to a plate lined with kitchen paper to drain.
  2. In the meantime, add the onion and garlic to the same pan followed by the peppers and cook for 3 minutes. Add the curry powder and coconut milk then season and bring to a simmer.
  3. Return the aubergine to the wok or pan, increase the heat to high and bring to the boil, stirring continuously for 3 minutes. When ready to serve, sprinkle with fresh mint and serve over rice or noodles.

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