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!


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

• 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

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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