Quick & Easy Creamy Aubergine Curry - cooking recipe

Ingredients

750 g aubergines (about 3 medium sized aubergines, cut in 0,5 - 1cm rounds)
1 -2 onion, medium sized, finely chopped (red, white or brown)
400 ml coconut milk
2 garlic cloves (minced)
1 tablespoon garam masala
1 teaspoon turmeric
1/2 teaspoon ground ginger (or fresh Ginger, grated, about pinkie finger size)
1/2 teaspoon paprika (optional)
1/2 teaspoon hot curry paste (adjust according to your \"heat-tolerance\", I usually add more)
3 tablespoons oil (canola works best)
salt, Pepper
2 tablespoons toasted nuts (such as pine, almond or cashew, chopped or whole)

Preparation

Heat oven at 250\u00b0C.
Cut aubergines and/or courgettes into rounds.
Mix 2 TB of oil, salt and 2 garlic cloves in a small bowl.
Place aubergine/zucchini slices on baking sheet, sprinkle or brush with oil-garlic mixture, turn over and repeat sprinkling (you can adjust the amount of oil according to your preferences, the more oil, the better e.g. crispier the aubergines :)).
Place in oven (about 15 minute or until browned, courgettes usually take longer).
While the aubergines are in the oven:
Mix all spices in a bowl.
Toast nuts in a non stick pan until medium brown and fragrant. Put on a plate, bowl, -- to cool.
Heat oil in the non stick pan, add onion(s) and let fry until translucent.
Add spice mixture and, if using, the grated ginger. Let fry for about 30 seconds.
Add coconut milk and stir.
Add Hot Curry Paste, dissolve.
\"Recover\" aubergine slices from oven and transfer to pan. Stir carefully as not to break up the slices.
Sprinkle with toasted nuts.
Enjoy!