Indian Aubergine Curry - Fiver Feeds

Indian Aubergine Curry

Otherwise known under its traditional name of Baingan Bharta, our Indian Aubergine Curry is yet another fabulous vegetarian Indian dish that will bring smiles to the faces of all those sceptical meat-eaters.

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Indian Aubergine Curry

Prep Time:

1hr

Serving:

Serves 4 People

Cost:

£0.46 per Person

Difficulty:

Medium

  • Ingredients

    1tbsp Vegetable Oil
    1 Large Aubergine
    1 Onion Thinly Sliced
    1tbsp Curry Powder
    2 Garlic Cloves Crushed or Finely Chopped
    1 Tin of Chopped Tomatoes Drained
    100g Plain Yoghurt
    1 Green Chilli Deseeded and Finely Chopped
    8 Pitta Breads (or Naan)
    Salt
    Black Pepper

How to Cook

1. Heat the oven to 230C/Gas Mark 8 and bake the aubergine whole on a tray for 20-30 minutes seasoned with a decent sprinkling of salt.

2. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the onion for a couple of minutes. Add the garlic and curry powder then fry for a further minute or two until everything is soft.

3. When the aubergine is ready, scoop out the flesh and chop into small pieces roughly. The skin can be tough so discard the skin. 

4. Add the aubergine, yoghurt, tomatoes and chilli to the onions then cook for 15 minutes over a medium to low heat, season with a little salt and black pepper. 

5. Serve with the warm pitta (or naan) breads on the side.

Spruce it up

If you want to bulk it up a little more, try adding some diced potato to create a delicious aubergine and potato curry. Also experiment with spices and what you have in the cupboard. We’ve kept it basic, but try adding a touch of cumin, ground coriander, mustard seeds and turmeric. These spices all work perfectly together so just experiment with what you have. Finally, if you like things hotter, don’t worry about deseeding the chilli.



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