Best 2 Roast Aubergine Coconut Curry Recipes

Feast your senses on a culinary journey to the heart of Sri Lankan cuisine with our tantalizing Roast Aubergine and Coconut Curry. This delectable dish, known as "Brinjal Pahi" in Sri Lanka, is a symphony of flavors and textures that will transport you to the vibrant streets of Colombo.

At the core of this dish is the humble aubergine, roasted to perfection until its flesh becomes tender and smoky. Its earthy notes are complemented by the richness of coconut milk and the aromatic blend of spices, including turmeric, cumin, coriander, and chili.

This recipe offers two irresistible variations to cater to your taste preferences. The first, "Brinjal Pahi with Coconut Milk," is a classic rendition that showcases the harmonious balance between the aubergine's natural sweetness and the creamy coconut sauce.

For those who crave a touch of heat, "Brinjal Pahi with Coconut and Roasted Tomatoes" is an absolute delight. The addition of roasted tomatoes infuses the curry with a vibrant red hue and a delightful smoky flavor, while the green chilies bring a subtle kick that lingers on the palate.

Both variations are accompanied by step-by-step instructions, ensuring that even novice cooks can recreate this authentic Sri Lankan delicacy in their own kitchens. Detailed ingredient lists and cooking times are provided to guarantee a seamless and successful culinary experience.

So, gather your ingredients, embrace the vibrant flavors of Sri Lanka, and embark on a culinary journey that will leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED AUBERGINE & TOMATO CURRY

Roasted aubergine & tomato curry image

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

Provided by Chelsie Collins

Categories Dinner, Main course

Time 1h

Number Of Ingredients 12

Ingredients

600g baby aubergines, sliced into rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

Nutrition Facts : Calories 331 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein

ROASTED EGGPLANT CURRY RECIPE BY TASTY

Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories Dinner

Yield 6 servings

Number Of Ingredients 18

Ingredients

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

Preheat the oven to 400ºF (200ºC).
Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
Serve the curry warm over rice, topped with chopped cilantro.
Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

Tips:

Choose the right eggplant: Look for Japanese or Italian eggplants, which have fewer seeds and a milder flavor compared to other varieties.
Roast the eggplant properly: Roasting the eggplant in the oven caramelizes the natural sugars, resulting in a smoky and flavorful dish. Make sure to prick the eggplant with a fork before roasting to prevent it from exploding.
Use a good quality coconut milk: Opt for full-fat coconut milk for a richer and creamier curry.
Add vegetables for extra nutrition: Feel free to add your favorite vegetables such as bell peppers, carrots, or zucchini to make the curry more nutritious and colorful.
Adjust the spice level: If you prefer a milder curry, reduce the amount of red chili powder or cayenne pepper. You can also add a bit of yogurt or coconut cream to balance the heat.

Conclusion:

This recipe for Roast Aubergine Coconut Curry is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's packed with flavor, thanks to the roasted eggplant, creamy coconut milk, and aromatic spices. The curry can be easily customized to your liking, so feel free to adjust the spice level or add additional vegetables. Serve it with rice, quinoa, or naan bread for a complete meal.