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