Spicy Aubergine Curry Recipe

This is a quick and tasty Paleo dish to cook. It only takes 20 minutes. You can have it as a side dish or as a main meal. Serve with some cauliflower rice and steamed greens. For vegetarians, you can just add water or coconut milk instead of the meat stock.

Serves 2-3 people

Preparation Time: 5 Minutes

Cook Time: 15 minutes

Ingredients:

Oil for Cooking – I used Ghee (Olive Oil, Coconut Oil, Lard)
1 1/2 Aubergine
2 Large Garlic Cloves
2 Medium Onions
2 Tablespoons Hot Madras Curry Powder
1/2 Tablespoon Ground Cumin
1/2 Tablespoon Paprika
1/2 Tablespoon Turmeric
Pinch of Salt
1/2 Cup of Meat Stock (Chicken, Beef, Lamb)
4 Tablespoons Tomato Puree
Fresh Coriander to Serve

Method:

1. Chop up onions and garlic and the aubergine into 1/4 slices.

2. Heat up the oil in a frying pan. Cook the onion until softened then add the garlic and stir for 1 minute.

3. Next, add the aubergine pieces and cook for a 2-3 minutes.

4. You may need to add more cooking oil at this point as aubergine absorbs the oil quite fast. Add the spices; curry powder, ground cumin, paprika, turmeric, salt then cover with the stock or water. Cook for a further 3-5 minutes then add the tomato puree and stir in.

6. Once the aubergine is cooked, add some fresh coriander on top and it’s ready to serve.