Aubergine And Shallot Curry
10m prep 25m cook 35m ready
A quick and easy curry featuring fried aubergine and sweet shallots in a fragrant spice blend. Ready in about half an hour, this vegetarian dish is silky and flavorful.
Ingredients
- 125 ml vegetable oil
- 4.93 ml fenugreek seeds
- 1 clove garlic crushed
- 6 round shallots halved and finely sliced
- 2 large aubergines cut into 1.5 cm pieces
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml ground coriander
- 4.93 ml salt
- 1 coriander stalks and leaves roughly chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 67 mg
- Iron: 1.4 mg
- Magnesium: 13.2 mg
- Phosphorus: 58.2 mg
- Potassium: 165 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 125 ml vegetable oil
- 4.93 ml fenugreek seeds
- 2.46 ml ground turmeric
- 1.23 ml chilli powder
- 4.93 ml ground coriander
- 4.93 ml salt
Prepare
- Crush 1 clove garlic
- 6 round shallots, halved and finely sliced
- 2 large aubergines, cut into 1.5 cm pieces
- 1 coriander, stalks and leaves roughly chopped
Let's Cook
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Step 1.
Heat the oil in a large pan over medium heat. Add the fenugreek seeds and fry for a few seconds until fragrant and just turning golden, being careful not to burn them. Add the crushed garlic and stir to combine with the fenugreek seeds.
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Step 2.
Add the finely sliced shallots to the pan and cook, stirring occasionally, for about 5 minutes, until soft and translucent.
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Step 3.
Add the aubergine pieces to the pan and cook until the exposed flesh is a light golden color, stirring occasionally.
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Step 4.
Reduce the heat to low. Add the ground turmeric, chilli powder, ground coriander, and salt. Stir to combine the aubergines and shallots with the spices.
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Step 5.
Cover the pan with a lid and cook, stirring occasionally, for 12–15 minutes, until the aubergines are tender. Stir through the fresh chopped coriander and serve hot.
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