Aubergine Curry with Lemongrass & Coconut Milk

Aubergine Curry with Lemongrass & Coconut Milk
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.4
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.2 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Aubergine Curry with Lemongrass & Coconut Milk calories by ingredient
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Number of Servings: 4


    2 large red chillies deseeded and chopped
    6 garlic cloves , roughly chopped
    knob of fresh ginger , peeled and chopped
    2 lemon grass stalks, trimmed and chopped
    1 tbsp ground turmeric
    1 tsp chilli powder (optional)
    2 aubergines medium, quartered lengthways, then halved
    1 tbsp olive oil
    0.5 tbsp splenda brown sugar blend
    6 shallots , finely chopped
    1 tbsp Thai fish sauce (nam pla)
    400ml can coconut milk
    400ml vegetable stock or water
    Small bunch coriander , roughly chopped, to serve


1. Using a food processor, pulse the chillies, garlic, ginger and lemongrass to a coarse paste. Set aside. Mix the turmeric and chilli powder together and rub it all over the aubergine wedges.

2. Heat the olive oil in frying pan, then brown the aubergines, remove from the pan and set aside. Cook the paste, sugar and shallots for a few mins, then return the aubergines to the pan.

3. Add the fish sauce, coconut milk and stock or water, mix well, and bring the liquid to the boil. Reduce the heat and cook gently until the aubergine is tender, but not mushy, about 15 mins.

4. Season to taste and sprinkle the coriander over the top. Serve hot with steamed rice or bread to mop up all the juices.

Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.

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