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Courgette and Aubergine Curry

Courgette and Aubergine Curry

I’d love to share with you this yummy veggie recipe for Courgette and Aubergine Curry and the chance to win tickets to the BBC summer good food show here on the blog.

Speedy though it only runs for a week!

 

Courgette and Aubergine Curry

Courgette and Aubergine Curry

 

Courgette and Aubergine Curry

Oh my goodness how good does this courgette and Aubergine Curry look.

Oh my goodness – I want it NOW!

This Hemsley & Hemsley’s Courgette and Aubergine Curry recipe and it truly is a vegetarian feast!

 

Courgette and Aubergine Curry

Courgette and Aubergine Curry

Are you a big curry fan. You don’t actually have to be to love this it is not overly powerful but it is completely delicious and it is a one pot recipe ( always a winner in my book)

 

COURGETTE  AND AUBERGINE CURRY

SERVES 4 AS A ONE-POT MEAL OR 6 I F SERVED WITH A SIDE  DISH

A simple one-pot supper that is warming for the soul. Red split lentils provide a quick-and-easy creamy base without the need to soak them. The coconut and ginger have incredible immune-boosting properties.

 

Ingredients for courgette and aubergine curry

200 g bar of creamed coconut (use the oil for frying) or 2 tins of full-fat coconut milk plus 2 tbsp coconut oil or ghee, for frying

2 large onions, diced

2 thumb-sized pieces of fresh root ginger (about 80 g) – unpeeled if organic – grated

6 large garlic cloves, diced

200 g red split lentils, rinsed (no need to soak these)

½−1 litre  water

1 large aubergine, chopped into 1.5 cm pieces

4 large tomatoes, quartered

2 large courgettes, diced

grated zest and juice of 1 unwaxed lime or lemon (avoid the bitter white pith)

2½–3 tsp tamari or 2 large pinches of sea salt

1 tsp maple syrup

a handful of roughly chopped fresh herbs, such as coriander, mint or basil

Courgette and aubergine curry

Servings 4

Ingredients
  

  • 2 tins of full-fat coconut milk plus 2 tbsp coconut oil or ghee, for frying
  • 2 large onions, diced
  • 2 thumb-sized pieces of fresh root ginger (about 80 g) – unpeeled if organic – grated
  • 6 large garlic cloves, diced
  • 200 g red split lentils, rinsed (no need to soak these)
  • ½−1 litre  water
  • 1 large aubergine, chopped into 1.5 cm pieces
  • 4 large tomatoes, quartered
  • 2 large courgettes, diced
  • grated zest and juice of 1 unwaxed lime or lemon (avoid the bitter white pith)
  • 3 tsp tamari or 2 large pinches of sea salt
  • 1 tsp maple syrup
  • a handful of roughly chopped fresh herbs,such as coriander, mint or basil

Instructions
 

  • In a large wide pan, dry fry the peanuts or cashews for a few minutes to toast them, roughly chop and then set aside.
  • In the same pan, heat the coconut oil over  a medium heat and fry the onion, ginger and garlic for10 minutes until soft (don’t let the onion and garlic go brown).
     
  • Add the lentils, the roughly chopped coconut solids or coconut milk, and then most of the bone broth or water (a bit less if you’re using the coconut milk) and stir well.This should be enough liquid for the coconut solids to dissolve, but keep an eye on the liquid levels so that the lentils don’t stick and burn at the bottom.
  • After 6 minutes of cooking over a medium-high heat, add the aubergine and stir.
  • After a further 10 minutes, add the tomato,courgette, lime or lemon zest and the tamari or salt. Add more water if you think your curry needs it.
  • After 6 minutes, turn off the heat and add the lime,lemon juice, the maple syrup and fresh herbs, then stir and taste.You might need a little more tamari or salt or lime or lemon juice to add sourness.
  • Top with the nuts and serve with watercress or your chosen side dish

Print this recipe for Courgette and Aubergine Curry

 

Method for courgette and aubergine curry

It’s pretty simple to make Courgette and Aubergine Curry

1 In a large wide pan, dry fry the peanuts or cashews for a few minutes to toast them, roughly chop and then set aside.

2 In the same pan, heat the coconut oil over medium heat and fry the onion, ginger and garlic for10 minutes until soft (don’t let the onion and garlic go brown).

3 Add the lentils, the roughly chopped coconut solids or coconut milk, and then most of the bone broth or water (a bit less if you’re using the coconut milk) and stir well. This should be enough liquid for the coconut solids to dissolve, but keep an eye on the liquid levels so that the lentils don’t stick and burn at the bottom.

4 After 6 minutes of cooking over medium-high heat, add the aubergine and stir.

5 After a further 10 minutes, add the tomato, courgette, lime or lemon zest and the tamari or salt. Add more water if you think your curry needs it.

6 After 6 minutes, turn off the heat and add the lime, lemon juice, the maple syrup and fresh herbs, then stir and taste. You might need a little more tamari or salt or lime or lemon juice to add sourness.

7 Top your  Courgette and Aubergine Curry with the nuts and serve with watercress or your chosen side dish.

Courgette and Aubergine Curry

 

There you go one fabulous Courgette and Aubergine Curry curry that is packed with goodness and tasty too. If you have a go at cooking it please do leave me a comment and let me know how you got on with it. I always love to hear from you.

Have you ever cooked with this combo of veg before. It was definitely a new experience for me but I have to say i did truly enjoy it and will be combinging them ahain. It’s good to experiment ith food every now and again isn’t it?

 

5 of my favourite veggie cookbooks

Bosh (the highest-selling vegan cookbook ever)

Bosh is packed with simple and easy recipes that are really truly delicious. my favourite recipe in the book has to be for crispy chilli tofu which is just completely scrumptious and which we now cook up on an almost weekly basis.

 

 

Eat Happy

Eat Happy is a lovely book Melissa Hemsley (author of year 6). EAT HAPPY’ is packed with minute, fuss free, feel good food and has flexitarian recipes to waste less and make a difference.

 

 

 

Deliciously Ella – Quick and Easy Plant-Based Deliciousness

Deliciously Ella – Quick and Easy Plant-Based Deliciousness is packed with speedy plant-based recipes to help you feel fabulous without being time-consuming In fact this lovely book contains 100 all-new quick and easy plant-based recipes by bestselling author Ella Mills, founder of Deliciously Ella.

 

 

What are your favourite plant-based cookery books? On my list for this years is the Hairy Bikers veggie feasts. I do love a good hearty recipe like this courgette and aubergine curry one don’t you? Hearty warming substantial  just feels so filling and so warm and makes me feel all comfy and settled too. A bit like a warm bath does I suppose – whats your favourite filling food?

 

 

Further reading on from Courgette and Aubergine Curry

I hope you have enjoyed this recipe for courgette and aubergine curry, I hope you also like my recipe for lentil and vegetable hotpot

You may also like my recipe for courgette fritters

 and how about taking a look over at my family budgeting blog where i have a huge volume of frugal vegetarian meal suggestions to tickle your tastebuds and save your pennies too 

What is your favourite veggie meal? Do please drop me a line to let me know This curry definitely ranks as one of mine 

 

 

Courgette recipes please!

Oh it is juts the most underrated of vegetables please lat me have your recipes using courgettesmin other ways than this courgette and aubergine curry. I do have a whole host of frugal meals here – all plant based but very few with this lush veg in. Do you have one to share with me please. If so please drop a link or write it up in the comments below

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49 Comments

  1. Delia Billingham
    June 3, 2015 / 10:12 pm

    Beans on toast

  2. Jo Glasspool
    June 3, 2015 / 8:02 pm

    Spinach & ricotta Cannelloni

  3. Catherine Gregory
    June 3, 2015 / 7:56 pm

    I love Veggie chilli and with cauliflower tortillas

  4. Diana Croos
    June 3, 2015 / 7:55 pm

    Veggie Fried rice

  5. Lucy
    June 3, 2015 / 7:27 pm

    spinach and Chickpea curry

  6. Sarah Baines
    June 3, 2015 / 6:57 pm

    Can’t beat a vegetable chick pea curry 🙂

  7. Barbara Handley
    June 3, 2015 / 2:52 pm

    Baked sweet potatoes.

  8. Jacqueline Roberts
    June 3, 2015 / 2:40 pm

    3 bean chilli

  9. Sinead Williams
    June 3, 2015 / 10:56 am

    macaroni cheese with kale <3

  10. stephanie Campbell
    June 3, 2015 / 10:08 am

    Vegtable lasange ! <3

  11. Victoria Dixon
    June 3, 2015 / 9:18 am

    Cannelini beans in a garlic and tomato sauce served with glazed onions – yum yum yum

  12. lynn neal
    June 3, 2015 / 9:14 am

    I love spinach and mushroom pasta bake!

  13. Petra Hora
    June 3, 2015 / 8:28 am

    Veggie (all sort of vegetable) lasagna.

  14. CHRISTINE TURNILL
    June 3, 2015 / 7:43 am

    Red lentil and tomato lasagne

  15. Margaret Umpleby
    June 3, 2015 / 4:31 am

    I adore vegetable lasagne made with all the vegetables from my garden and greenhouse and an egg enriched sauce from my chickens! Mmmm the good life!

  16. Jen Shearer
    June 2, 2015 / 9:28 pm

    Vegetarian Chilli

  17. Antonia Rookley
    June 2, 2015 / 8:56 pm

    Macaroni Cheese – naughty but nice!

  18. DOLLY A
    June 2, 2015 / 8:50 pm

    Veggie soup

  19. Mr James Holyland
    June 2, 2015 / 8:44 pm

    Turkey sausages

  20. Nancy Bradford
    June 2, 2015 / 7:49 pm

    Spinach and feta tart

  21. SU williams
    June 2, 2015 / 7:02 pm

    Paneer and chickpea korma

  22. julie jones
    June 2, 2015 / 1:13 pm

    Quorn Stir fry

  23. Kerry Locke
    June 2, 2015 / 10:20 am

    Chick pea and spinach coconut curry

  24. Amy Blickett
    June 2, 2015 / 9:50 am

    Quorn Spaghetti bolognese

  25. Rich Tyler
    June 2, 2015 / 12:15 am

    Five Bean Chilli With Spinach 🙂

  26. Elie
    June 1, 2015 / 11:28 pm

    Cauliflower cheese

  27. Francesca Tuck
    June 1, 2015 / 7:36 pm

    Walnut bolognaise

  28. Lindsey Kent
    June 1, 2015 / 2:40 pm

    Stuffed mushrooms

  29. Kristyn Harris
    June 1, 2015 / 11:11 am

    Red Lentil & Carrot Soup

  30. lyn burgess
    May 31, 2015 / 11:50 pm

    a roasted vegetable risotto

  31. sam pope
    May 31, 2015 / 10:41 pm

    quiche with a lovely salad

  32. Claire woods
    May 31, 2015 / 8:53 pm

    veggie cottage pie.

  33. Colin
    May 31, 2015 / 8:32 pm

    Paneer Tikka Balti

  34. Danielle Rawlings
    May 31, 2015 / 7:41 pm

    Vegetable curry with lots of mushrooms and peppers

  35. Jodie Cook
    May 31, 2015 / 5:40 pm

    Spinach and ricotta ravioli with pomodoro sauce

  36. Val Swift
    May 31, 2015 / 4:45 pm

    Spinach and mushroom lasagne

  37. Penny Ford
    May 31, 2015 / 4:01 pm

    Mushroom and parmesan risotto

  38. barbara Madden
    May 31, 2015 / 3:48 pm

    Leek and asparagus pie very nice

  39. leanne weir
    May 31, 2015 / 3:33 pm

    Courgette & Red pepper Lasagne.

  40. Hong
    May 31, 2015 / 1:05 pm

    Spinach & ricotta cannelloni

  41. Elizabeth Hinds
    May 31, 2015 / 12:42 pm

    I absolutely love Paneer and Chickpea curry 🙂

  42. Greig spencer
    May 31, 2015 / 8:54 am

    vegtable lasagne

  43. niall
    May 30, 2015 / 9:06 pm

    Five bean chilli, yum

  44. Emma Green
    May 30, 2015 / 12:55 pm

    Macaroni cheese – with 4 different cheeses in the sauce!

  45. Daniel Hayward
    May 30, 2015 / 12:35 pm

    Caramalised red onion and goats cheese tart

  46. Paula Readings
    May 29, 2015 / 9:58 am

    Courgette & Red pepper Lasagne.

  47. Julie Thomas
    May 29, 2015 / 9:01 am

    I would choose a quiche, every one can be different, so easy to add a wonderful salad, pack for work lunches or dress up for picnics. Everyones favourite!

  48. Emma Nixon
    May 28, 2015 / 8:53 pm

    Mushroom risotto

  49. Sarah Pybus
    May 28, 2015 / 6:35 pm

    Spinach and mushroom lasagne 🙂

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