Quick & Easy Creamy Aubergine Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 750 g aubergines (about 3 medium sized aubergines, cut in 0,5 - 1cm rounds)
• 1 -2 onion, medium sized, finely chopped (red, or brown)
• 400 ml coconut milk
• 2 garlic cloves (minced)
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger (or fresh ginger, grated, about pinkie finger size)
• 1/2 teaspoon paprika (optional)
• 1/2 teaspoon hot curry paste (adjust according to your "heat-tolerance", i usually add more)
• 3 tablespoons oil (canola works best)
• salt, pepper
• 2 tablespoons toasted nuts (such as pine, almond or cashew, chopped or whole)

Recipe

• 1 heat oven at 250°c.
• 2 cut aubergines and/or courgettes into rounds.
• 3 mix 2 tb of oil, salt and 2 garlic cloves in a small bowl.
• 4 place aubergine/zucchini slices on baking sheet, sprinkle or brush with oil-garlic mixture, turn over and repeat sprinkling (you can adjust the amount of oil according to your preferences, the more oil, the better e.g. crispier the aubergines :)).
• 5 place in oven (about 15 minute or until browned, courgettes usually take longer).
• 6 while the aubergines are in the oven:.
• 7 mix all spices in a bowl.
• 8 toast nuts in a non stick pan until medium brown and fragrant. put on a plate, bowl, -- to cool.
• 9 heat oil in the non stick pan, add onion(s) and let fry until translucent.
• 10 add spice mixture and, if using, the grated ginger. let fry for about 30 seconds.
• 11 add coconut milk and stir.
• 12 add hot curry paste, dissolve.
• 13 "recover" aubergine slices from oven and transfer to pan. stir carefully as not to break up the slices.
• 14 sprinkle with toasted nuts.
• 15 enjoy!