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Aubergines green curry

I made this curry a few weeks ago and I couldn't get enough of it: so flavourful, comforting and extraordinarily exotic!

I just took a look at my pantry, put the ingredients together and with a touch of creativity I made the most delicious curry ever!

I only wish I could share its smell and flavou, but since I can't, I'll leave you the recipe, which is kind of the same thing.

It's gluten-free and as usual very forgiving as you can play around with spices. Though I'd recommend sticking to the recipe as much as possible and not getting impressed by the long list of ingredients, it's what makes it so flavorful!


3 aubergines

4 garlic cloves

1 big knob of ginger

4 spring onions

2 green chillies

Chilli flakes

Mustard seeds

Cardamom seeds

Curry leaves

Black pepper

1 tsp tamarind paste

2 limes

1 can of full-fat coconut milk

1 tbsp green curry paste

1 block of tofu

2 tsp coconut sugar



Cashews for serving

Vegetable oil for cooking

Salt to taste


Finely dice the garlic, ginger, chilli and the white part of the spring onions. Stir-fry in vegetable oil along with the chilli flakes, mustard & cardamom seeds, curry leaves and black pepper.

Thinly slice the aubergines into wedges and add these to the pan, stir-frying until soft. Add salt to taste, the Thai green curry paste, the tamarind paste and stir.

Cut the tofu into big cubes, combine it with the aubergines, squeeze in ½ lime then more salt to taste.

At this stage pour the coconut milk and let it simmer for 5 minutes until it thickens a bit.

Squeeze in the other half lime, add a pinch of turmeric for colour, the sugar, the green top of the spring onions and fresh coriander.

Serve it with basmati or jasmine rice, topping with more spring onions, fresh coriander and cashews.

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