Aubergine (eggplant) curry
An aubergine (eggplant) curry with a variety of spices and an extra mild flavour due to the addition of coconut milk. A delicious and easy vegetarian meal.
Ingredients
- 800 grams of aubergine (eggplant)
- 2 onions
- 6 garlic cloves
- 3 cm fresh ginger
- 2 green chillies
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- salt to taste
- 70 grams tomato purée
- 400 ml coconut milk
- sunflower or other neutral oil
- optional: fresh parsley or coriander
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