This delicious vegan curry of juicy pan-fried aubergine and crisp and crunchy asparagus is bursting with fantastic flavours from India and Southeast Asia.
At the base of the sauce is a fiery homemade curry paste packed with a wealth of spices, and strong hints of garlic and chilli, which is offset by the sweet and creamy taste of coconut milk and thickening chopped tomatoes.
The fusion of traditional Indian spices like turmeric and cumin and Southeast Asian ingredients like coconut milk and ginger, as well as seasonal asparagus make this dish really interesting and unlike anything I’ve tasted before.
Serve it with poppadoms to start and sides of brown rice and chapattis and you’ve got the perfect filling feast.
It’s sweet, spicy and scrumptious – give it a go and let me know how you get on by leaving a comment below.
- 2 tbsp sunflower oil
- 2 small to medium aubergines
- 200g chopped tomatoes
- 8 asparagus spears
- 165ml can of coconut milk (or use just less than half of a regular 400g can)
- Salt and pepper to taste
For the paste
- 1 tbsp sunflower oil
- 1 medium red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp chopped ginger
- 1 tsp crushed chillies
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 mug of brown rice
- 2 chapattis
- 4-6 poppadoms
- Mango chutney
Preparation time: 10-15 minutes
Cooking time: 30 minutes
1. Tip all of the curry paste ingredients into a measuring jug and use a hand blender to whiz them together until they form a thick paste.
2. Take one of your aubergines and slice it lengthways, then cut each half in half again. Then slice each quarter into three. You should have 12 pieces altogether. Repeat this process for the second aubergine.
3. If you’re planning on serving your curry with brown rice, then put the water on to boil for your rice at this point. If you’re not, ignore this point and move on to number 4! Brown rice takes about 25 minutes to cook, twice the amount of time it takes white rice. I use half a mug’s worth of rice per person, with double the amount of water (my mum’s failsafe instructions).
4. Pour one tablespoon of sunflower oil into a large, non-stick frying pan on a medium to high heat. When the oil’s hot, lift the pan up and tilt round so the oil is evenly dispersed around the pan. Add half of the aubergine slices and fry for 5-7 minutes, until they start to soften and brown up. When the first batch is done, lay the slices on some kitchen roll on a plate or chopping board. Pour in the second tablespoon of oil and repeat the process for the second batch.
5. Put a wok or a large saucepan on a medium heat and add in a tablespoon of oil. Pour in the curry paste and cook for a few minutes, stirring often. Add the aubergines and mix in with the paste for a couple of minutes, until they’re well coated.
6. Pour in the coconut milk and chopped tomatoes and bring to the boil, stirring frequently. Cover and simmer on a low heat for 10 minutes.
7. Chop the woody ends off the asparagus. Add them to the pan and mix them in, then cook for a further five minutes.
8. While the curry is finishing cooking, heat the chapattis in the oven as per the pack instructions.
9. Season the curry well and serve on a large plate with the brown rice along with the chapattis, poppadoms and chutney.
This recipe was inspired by and adapted from Hugh Fearnley-Whittingstall’s aubergine and green bean curry in his book River Cottage Veg.