Aubergine curry with basil & tamarind from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 41) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute groundnut oil for coconut oil.

  • Clog on April 26, 2026

    Nicer the next day

  • chezlarios on April 07, 2024

    Considering it's not too complicated to make and vegan, it's pretty good! Just don't forget to add salt (the recipe doesn't call for it) -- I tasted it before I salted it and it definitely skewed my initial perception. I used normal jasmine rice and only 2 "normal"-sized aubergines, given some of the comments, and cooked them on the stove but on a "grill"-type pan. Definitely worked well and did not take too long, even on medium heat!

  • snackbaby on December 09, 2023

    Tastes lovely. I actually liked this strategy of browning the eggplant without fat in a grillpan, I now use it often when I want a bit less of an indulgent eggplant approach. But it does take time - I'm sure you could also roast them in the oven, as someone else suggests.,

  • ldyndiuk on October 10, 2023

    I wish she had included weights, because I'm guessing that her medium eggplants are FAR smaller than my medium eggplants. This made WAY more than 4 servings! It also took a long time to brown the eggplants in batches, and I think the proportion of eggplant to sauce is off. So I would try it again, but with half the amount of eggplant.

  • Tealismyname on January 23, 2023

    Whatever you do--- don't replace lime leaves with 2 limes (like my partner did!). Otherwise very tasty-- could have roasted the aubergine instead of frying

  • aeybkme on March 02, 2022

    I liked this but think it would be alongside another curry otherwise the texture is a bit samey.

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