Sri Lankan Inspired Aubergine Slow Cooker Curry
This dish is inspired by the rich aubergine dishes of Sri Lanka. But instead of unhealthy long frying of the individual ingredients, let the slow cook...er do the work! If you really love the flavour of coconut, you could serve this with a generous blob of coconut yoghurt, but we think it tastes deep, aromatic and it's super easy to batch cook. Read more This dish is inspired by the rich aubergine dishes of Sri Lanka. But instead of unhealthy long frying of the individual ingredients, let the slow cooker do the work! If you really love the flavour of coconut, you could serve this with a generous blob of coconut yoghurt, but we think it tastes deep, aromatic and it's super easy to batch cook.
Plantpoints
fibre
vegetables
spices
Plantpoints
fibre
vegetables
spices
TRY MORE RECIPES using aubergine
-
Nisha Parmar's Aubergine Tarte Tatin with Green Tahini Sauce
-
Pulled Aubergine Ragu with Lentils and Walnuts
-
Miso Glazed Aubergine Rounds
-
Air-Fried Aubergine, Tomato, Cucumber and Egg Chopped Salad with Hummus and Tahini Dressing
-
Air-Fried Aubergine, Tomato, Cucumber and Egg Pitta with Hummus and Tahini Dressing
-
Aubergine and Cumin Crusted Fish Traybake
-
One Pot Harissa, Roast Pepper & Aubergine Lentils with Tahini
-
Aubergine and Peas in Tamarind Sauce
-
Aubergine and Black Olive Chicken Stew
NUTRITION PER SERVING (Read more)
Notes
Alternatives:
white onion - brown onion, shallots
curry leave - bay leaves
mushroom stock cube* - vegetable stock cube, marmite, vegemite, yeast extract
petits pois** -garden peas, spinach, broad beans, shelled edamame
Plantpoints
fibre
vegetables
spices
Ingredients
Method
Gather your ingredients.
Set the slow cooker to its highest setting. Add the olive oil, together with ginger, garlic, curry leaves and all other dry spices. Replace the lid and leave for 15 minutes. It won’t sizzle like in a pan but it will start to smell amazing.
Add the onions to the now-infused, hot oil and stir well.
Next, add the aubergines, the tomato puree, and the tinned tomatoes, with the water.
Add the stock cube together with a good pinch of salt and pepper. Cook on ‘High’ for five or ‘Low’ for six hours.
Twenty minutes before serving, get your rice on the boil according to the packet instructions along with the saffron. It should take about 15-16 minutes, then stir through, season and leave the lid on to steam and retain heat.
Ten minutes before serving, add the frozen peas to the slow cooker.
Give the coconut milk a good shake or stir and gently add this in too before replacing the lid. Turn to, or continue on, ‘Low until ready to serve.
Serve the curry with a generous sprinkle of coriander leaves and the grated zest and juice of half the lime. Serve the rice with a sprinkle of pomegranate seeds and a lime wedge for each person.
Notes
Alternatives:
white onion - brown onion, shallots
curry leave - bay leaves
mushroom stock cube* - vegetable stock cube, marmite, vegemite, yeast extract
petits pois** -garden peas, spinach, broad beans, shelled edamame
User comments (5)
Not one of my favourites!!
So easy and absolutely gorgeous thank you
Delicious, absolutely loved it!
I used 1 aubergine and added half a cauliflower and chickpeas (dried and pre-cooked). Despite buying a pomegranate, I forgot to serve with the curry, neither did I use the lime - but still delicious and would make again. Greek yoghurt goes well especially for those needing less hot spices.
Another keeper! Thank you so much!