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...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. 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. 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
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One Pot Harissa, Roast Pepper & Aubergine Lentils with Tahini
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Aubergine and Black Olive Chicken Stew
NUTRITION PER SERVING (Read more)
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.
User comments (10)
Used air fried cauliflower and tofu in place of aubergine. Good flavours, went down well. Pomegranate seeds made all the difference!
Lovely curry. I made it in the instant pot and turned out great. I used mix veg as only had 1 aubergine
Delicious, quite spicy. I added cooked brown lentils towards the end of cooking , spinach and chunks of cod. Making it into a substantial fish curry meal . Topped with yoghurt, and sliced banana.
Really enjoyed this recipe & produced a really tasty curry. This will become a favourite.
Easy and lovely recipe. Will first fry off the spices in a pan next time to mellow the spice flavour.
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!