Description
Make this easy aubergine curry recipe in just under thirty minutes! You'll get all the ingredients in advance. All you need to do is cook the ingredients.
Ingredients
Units
Scale
- 2 eggplant, washed and cubed
- 30g (1 oz) katsu paste
- 30ml (2 tbsp) olive oil
- 2 Onions, peeled and finely chopped
- 2 green peppers, washed and sliced
- 2 garlic cloves, peeled and crushed
- 30g (1 oz) fresh ginger, peeled and grated
- 400ml (1 can) Coconut milk
- 1 lime, juiced
- 60g (2 oz) coriander leaves, washed and chopped
- Lime wedges, to serve
Instructions
- Place the aubergine in a saucepan with the olive oil and season with salt and pepper.
- Stir in half of the katsu paste and mix well. Cook until a light brown.
- Add the onion and green pepper to the aubergine and cooked for 5 minutes or until softened.
- Add the garlic and ginger, give it a good stir and fry for another 5 minutes.
- Pour in the coconut milk and bring the curry to a boil.
- Stir in the remaining katsu paste and let the curry slowly simmer for 15 minutes or until the aubergine is cooked through and tender.
- Pour in the lime juice, stir and serve on top of a bed of rice with coriander and lime wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 384
- Sugar: 10.9 g
- Sodium: 160 mg
- Fat: 32.1 g
- Saturated Fat: 22.6 g
- Carbohydrates: 26.3 g
- Fiber: 7.7 g
- Protein: 5.1 g