Aubergine coconut curry | Good Food

2 tbsp sunflower oil
2 medium onions
roughly chopped
2½cm piece of ginger
(about 20g), roughly chopped
1 red chilli
deseeded if you prefer less heat, roughly chopped
2 tbsp curry powder
400ml can of coconut milk
½ tsp honey
1 tsp light soy sauce
1 aubergine
cut into 2.5cm pieces
handful of coriander leaves and cooked white rice
to serve

Method

step 1
Heat the oil in a pan over a medium-low heat and add the onions, ginger and chilli. Cook for 5-6 mins until the onions have begun to soften. Stir in the curry powder, coconut milk and ½ tsp salt. Set aside to cool for 5 mins then pour into a food processor or blender, or use a stick blender directly into the pan, and blitz to a smooth sauce.
step 2
Return to the same pan and stir in the honey and soy sauce and bring to a simmer. Reduce the heat and add the aubergine pieces, cover and cook on low heat for 10-15 mins, until the aubergine is soft and cooked. Sprinkle with coriander and serve with some rice.