It is definitely getting to be comfort food time of year and food doesn’t get much more comforting than this aubergine curry with a coconut milk base. It is it mellow and delicious, packed with good-for-you-ingredients like fresh ginger and tomatoes, and the perfect way to enjoy seasonal aubergine at its best.
If you want to make this vegan, just substitute firm tofu or tempeh for the paneer cheese.
- 2 tbsp sunflower oil
- 226g pack of paneer (see Know-how)
- 1 large aubergine
- 4 baby aubergines (see tips)
- 170g vine-ripened cherry tomatoes or baby plum tomatoes
- 5cm piece fresh ginger
- 1 tsp mild curry powder
- 180ml half-fat coconut milk
- Good pinch garam masala
- Fresh coriander leaves to garnish
- Basmati rice to serve
- Heat the sunflower oil in a wok until shimmering hot. Cut the paneer into cubes, season with salt and freshly ground black pepper and add to the pan. Fry for 5 minutes, turning, or until golden. Put on kitchen paper to drain off the excess oil.
- Dice the large aubergine and halve the baby aubergines lengthways, then fry in the residual oil in the pan, turning now and then, until golden. Halve the cherry or baby plum tomatoes, squeeze out and discard the seeds, then add the tomato halves to the pan. Peel and grate the fresh ginger and add to the pan with the curry powder, half-fat coconut milk and a splash of water.
- Simmer gently for 15 minutes, then add the cubed paneer and garam masala. Sprinkle with fresh coriander leaves and serve with basmati rice.
Share your favourite aubergine recipe in the comments!