Agile in the kitchen

Red curry with aubergine

On a white textured background, a blue bowl on a bed of rice, vegetable red curry
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A vibrant vegetable curry, using some of the season’s vegetables. Autumn in my part of the world, means aubergines are back on the plate and what better way to do aubergine than put them in this lovely red curry with aubergine.

On a white textured background, ingredients for a vegetable curry; one aubergine sliced, in a blue bowl a head of broccoli cut up, one red pepper cut up, a spoonful of red curry paste, a bowl of coconut milk
Vegetables for a red curry

Using curry paste

Depending on the brand of your curry paste. You want to make sure that you check the heat of your curry. Different brands will result in different strength. The best way is to taste your curry as you go along to make sure that it fits your palate.

If during the cooking, you realise that the paste is too hot, or you added a bit too much, then add more coconut milk to balance the flavours.

In a pot, layering a vegetable curry, quartered aubergine and broccoli florets in a curry sauce
Layering a vegetable curry

Cooking vegetables

When cooking vegetables for a curry or similar, I like to cut my vegetables in larger pieces, a bit larger than a mouthful. That ensures that the vegetables do not go mushy as I cook together the sauce to get the full flavour out of the curry paste.

Another tip is to add the vegetables in the order of size and texture. Larger, more dense vegetables first and then slowly layer your pot as the curry cooks together.

Pepper names

Sweet peppers, bell peppers and capsicum, all the same thing depending on where in the world you live.

No waste cooking

It is the aubergine that is the star of this curry, however for the other vegetables, you can use what you have at home that needs to be used up. A great way to make sure that there is no food waste in your kitchen.

In a pot, vegetable red curry, in the photo can be seen aubergine, broccoli, and red pepper.
Red curry with aubergine

Variations

Other aubergine recipes to try is my recipe for Irish red ale aubergine, an easy roasted aubergine mix or make up some delicious panko crusted aubergine bites for a starter.

In a pot, vegetable red curry, in the photo can be seen aubergine, broccoli, and red pepper.
Print Recipe

Red curry with aubergine

A vibrant vegetable curry, using some of the season’s vegetables.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Vegetarian
Keyword: aubergine, broccoli, coconut milk, peppers
Servings: 6 portions

Ingredients

  • 1 aubergine
  • 300 g broccoli
  • 1 red sweet pepper
  • 400 ml coconut milk
  • 1 ½ tbsp red curry paste
  • Oil to fry
  • Rice to serve

Instructions

  • Slice aubergine in 5 millimeter large slices, salt and let sit for ten minutes.
  • Dry aubergine between paper towels.
  • Cut broccoli florets and stem.
  • Cut sweet pepper in large pieces. This will help keep its structure when cooking in the curry.
  • Cut aubergine slices in quarters.
  • Fry aubergine in oil, a few minutes on each side until browning.
  • Add curry paste and stir to cover aubergine pieces.
  • Add coconut milk to aubergines and cook for five minutes under lid.
  • In the mean time, steam the broccoli florets and stem for five minutes.
  • Taste sauce and add more curry paste if needed.
  • Add broccoli florets, stem and sweet peppers.
  • Stir to cover all the vegetables to be covered by the sauce.
  • Return the lid and cook for another three minutes.
  • Serve with steamed rice.

Notes

Taste your curry paste and add as much as needed for your tastes. Depending on the brand and paste it can have different variations of heat.
Sweet peppers, bell peppers and capsicum, all the same thing depending on where you live. 

One response to “Red curry with aubergine”

  1. Irish Red Ale Aubergine – Agile in the kitchen

    […] If you want to try some other aubergine recipes, why not try my panko crusted aubergine bites or a delicious red curry aubergine. […]