Aubergine Tomato Curry
A curry inspired by a Pakistani recipe. The original recipe is a dry curry without coconut milk, which also works.
Ingredients
4-5 servings
500 g
400 g
2
400 g
Rice basmati
Tomatoes canned
Aubergines
Chickpeas
200 ml
ca. 30 g
1-2 TBL sp
1 tea sp
1
2 cloves
Coconut milk
Ginger
Curry garam masala
Chilli
Onion yellow
Garlic
Prep
5 min
- Dice onion and mince garlic
- Cut aubergine into small cubes
Cook
20 min
Sauté onion and aubergine
high heat ~3 min
Reduce heat and add garlic
medium heat, until aubergine is golden brown ~5 min
Cook rice
~12 min
Add curry and chilli
~1 min
Add tomatoes
bring to boil and simmer ~3 min
Add coconut milk and chickpeas
simmer ~10 min
Make it a dinner party
- Serve with naan bread and lemon or lime wedges
- Garnish with fresh coriander