Coconut Eggplant Curry- Frugal Friday

Coconut Eggplant Curry

In a pot add

1/2 cup of desiccated coconut, dry fry it until golden coloured and pop in to another bowl.

In your pot add

vegetable oil, diced garlic, onion, knob of ginger, dried coriander, cinnamon, cumin, tumeric.

Cook it up until it smells fantastic.

Now add a diced eggplant, a can of tomatoes, a can of coconut milk or cream, your dry fried coconut and 8 kaffir lime leaves.

Leave the lid on and let it simmer until the eggplant has cooked down. Salt to taste.

Serve it with rice, a squeeze of lime or flat bread.

This recipe was originally a beef curry from The Real Food Companion. I’ve morphed it quite a bit now though so it barely resembles its parentage. The key to the curry is the kaffir lime leaves. I’m lucky enough to get them fresh from my dads tree, which I then stock in the freezer so I always have them available, (they last for months.)  If you don’t have access to these wonderfully fragrant leaves, lime zest could be substituted, or perhaps some other citrus type leaf (?)


28 thoughts on “Coconut Eggplant Curry- Frugal Friday

  1. Now I feel really guilty that I talked chef into making a plate for me to take home because yours looks so much yummier, and simple & much better for me too.
    Note to Anna: Stop being so darn lazy 😉


  2. Yummy I’m going to try this! I adore coconut and I have a crazy kaffir lime tree in the backyard ( which ants seem to love?!). I like to put the actual wrinkly kaffir lime into the curry as well and tear the leaves up and throw them into the rice as it’s steaming. Thanks for this recipe!


  3. Oh wow … wish I had a kaffir lime tree! I’ve tried sev times to get one growing, but no luck. Over here, they want $50 for an established tree, and you can’t buy the fruit (’cause then you grow your own tree!). Consider yourself fortunate.

    I love coconut – and now, after years of telling us how bad it was for us, they now tell us it’s a health food. I’m trying to use it for cooking – even tho it’s an oil, it’s hard at room temp – at least my room temp – it melts at 78 degrees F. I adore smelling it heat up – great stuff.


  4. Coconut oil is good stuff isn’t it. I used to use the extra virgin oil for lots of things but have got out of the habit recently. (It’s great in a banana smoothie.)

    I do consider myself lucky to able to get the lime leaves. They can really make a meal.


  5. As every1 else has said Brydie, it sounds delish! Eggplant is one of my fav vegies, but the dh won’t touch it!
    Is this what you would call freestyle cooking? I’m so very used to recipes with all the amounts of the ingredients listed! :))
    Do you eat around the knob of ginger? Take it out? Would one of those spices totally overpower the others if I was a little too heavy handed with it!? Or in the end does none of that matter? Just go with the flow?
    Sorry about all the ???! :^)))))


    • Hack cooking I call it Pam 🙂
      Now for the ginger dice it up along with the garlic and onion. For the spices…go with your taste buds. I’m quite heavy handed with my spices, so I whack a fair bit in. As a general guide I would do a teaspoon of all the dried spices though. See what your taste buds tells you though after the eggplant has cooked through…(if you cook it down enough maybe you could even tell your husband it was zucchini or something…or maybe just a generalized curry 🙂


  6. Ooh, yes! I could make this!! I really could! We have ONE eggplant growing away’s getting pretty chubby, plus we have a kaffir lime tree! YES. I will have this for dinner this week, thanks Brydie! 😉


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