Aubergineeggplantcurrywithlemongrasscoconutmilk Recipes

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AUBERGINE (EGGPLANT) CURRY WITH LEMONGRASS & COCONUT MILK



Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk image

Make and share this Aubergine (Eggplant) Curry With Lemongrass & Coconut Milk recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3 large red chilies, deseeded and chopped
6 garlic cloves, roughly chopped
1/2 inch fresh ginger, peeled and chopped
2 stalks lemongrass, trimmed and chopped
2 tablespoons ground turmeric
1 teaspoon chili powder
600 g aubergines, quartered lengthways, then halved
1 tablespoon olive oil
1 tablespoon sugar
6 shallots, finely chopped
1 tablespoon soy sauce
400 ml coconut milk
400 ml vegetable stock or 400 ml water

Steps:

  • Using a food processor, pulse the chilies, garlic, ginger and lemongrass to a coarse paste; set aside.
  • Mix the turmeric and chili powder together and rub it all over the aubergine wedges.
  • Heat the olive oil in frying pan,.
  • brown the aubergines; remove from the pan and set aside.
  • Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.
  • Add the fish sauce, coconut milk and stock or water, mix well,.
  • bring the liquid to the boil; reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 minutes.
  • Season to taste and sprinkle the coriander over the top.
  • Serve hot with steamed rice or bread to mop up all the juices.

Nutrition Facts : Calories 336.3, Fat 25.9, SaturatedFat 19.9, Sodium 287.4, Carbohydrate 26.8, Fiber 6.7, Sugar 8.7, Protein 6.1

RED LENTIL AND AUBERGINE (EGGPLANT) CURRY



Red Lentil and Aubergine (Eggplant) Curry image

I stole this from a friend who is doing weight watchers. I didn't find much veggie inspiration in her books but this looked great. She told me I have to add this sentence in "3 weight watchers POINTS values per serving" whatever that means...

Provided by PinkCherryBlossom

Categories     Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

low-fat cooking spray, for frying
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1 aubergine, diced
175 g dried red lentils
600 ml vegetable stock
1 pinch salt
100 ml low-fat coconut milk
2 tablespoons chopped fresh coriander

Steps:

  • Spray pan with oil and cook the onion and garlic until soft.
  • Stir in curry powder and cook for a further minute.
  • Add aubergine, lentils and stock to the pan.
  • Bring to the boil and simmer uncovered for 30 mins - stir frequently.
  • If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
  • Add salt, coconut milk and coriander.
  • Stir and serve.

Nutrition Facts : Calories 206.1, Fat 1.1, SaturatedFat 0.2, Sodium 46.6, Carbohydrate 37.9, Fiber 18.7, Sugar 4.9, Protein 13.2

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