Sophie’s Aubergine & Coconut Curry

If you liked the look of Strathclyde student Sophie’s curry in the video, here’s the recipe so you can re-create it yourself and see how tasty (and quick and easy!) it really is!

AUBERGINE & COCONUT CURRY

Take five ingredients and whip up this quick, healthy, vegetarian curry!
Ready in half an hour
Serves: 2 (but easily doubled)

Ingredients:
• 2 tbsp Madras curry paste
• 2 large aubergines, cubed
• 1 red pepper, halved, deseeded and roughly chopped into chunks
• 400g reduced-fat coconut milk
• Small bunch coriander, roughly chopped

Method:
1) Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the aubergine and red pepper, then toss well in the paste.
2) Pour in the coconut milk with 200ml water and bring to a simmer. COOK FOR 15-20 mins or until the aubergine is tender and the sauce has thickened.
3) Season to taste, then serve scattered with chopped coriander and Nann bread or rice.

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