There is a solid reason why curry is a common food across many civilizations. For a delicious dinner, try this cosy and nutritious meal. Nutritious aubergine and coconut curry uses coconut milk, soft aubergines, and spices to make a delicious and nutritious curry.
The major ingredient in this curry, aubergines, is a rich source of fibre, potassium, magnesium, and other vitamins and minerals. They are a great choice for anybody trying to maintain a balanced diet or reduce weight since they are low in calories. These fragrant and soft aubergines make a creamy curry that will quickly become a family favourite when mixed with coconut milk.
In addition to giving this curry a thick and creamy texture, the inclusion of coconut milk also adds calcium, iron, and creaminess to this curry. Coconut milk is a great source of healthy fats for anyone trying to improve their health.
The curry’s foundation is soft and substantial thanks to the aubergines, making it a wonderful alternative to conventional meat-based curries. Coconut milk contains healthy fats, making this curry a great choice for anyone trying to improve their health.
The fact that this curry is fast and simple to prepare is another fantastic advantage. With a few simple ingredients and a short time, you can make a delicious, filling dinner you can eat anytime. This curry is a great alternative if you’re pressed for time or just want a quick supper option.
The nutritious aubergine and coconut curry is a wonderful recipe for anybody searching for a nutritious and filling supper, to sum up. This dish is tasty and filling because of the soft aubergines, rich coconut milk, and fragrant spices. Nutritious aubergine and coconut curry are likely to satisfy your need for a hearty meal or a nutritious snack.
Nutritious Aubergine & Coconut Curry
Ingredients
- 1 aubergine
- 1 tin lentils
- 1 tin chickpeas
- 1 large red onion
- 400 ml tin coconut milk
- 50 g spicy flavour peanuts
- 5 g red chilli
- 20 g fresh, peeled Ginger
- 1 clove garlic
- 35 g garlic clove
- 35 g tomato purée
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp ground cumin
- 5 g fresh coriander
- 40 ml rapeseed oil
- sea salt & black pepper
Instructions
- Peel, halve, and slice the red onion. Cut the aubergine into medium size chunks.
- Peel and finely chop the garlic. Finely chop the chili seeds as well. Chop the coriander and the ginger.
- In a large frying pan or wok, heat the oil. Add the chopped aubergine, red onion, and garlic. Sauté, stirring as you cook, for about 8 minutes, until the aubergine chunks are slightly browned.
- Add the curry powder, cumin, paprika, chili, coriander, and ginger. Cook, stirring for a further 3 minutes.
- Then add the coconut milk, peanuts, lentils, chickpeas, and tomato purée. Season with some salt and plenty of black pepper.
- Stir well and cook on low heat for 15 minutes.
- Serve with some basmati rice and some extra chopped coriander.
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