Vegetarian Coconut Curry Recipes: Maunika Gowardhan’s Spicy Aubergine Baingan and Ginger Vegetable Stew

Introducing Two Coconut‑Rich Vegetarian Curries

Excitement bubbles up as we dive into two distinct coconut‑based gravies that celebrate regional Indian cooking. The first, a Kutchi‑style aubergine baingan, meets the second, a Kerala‑inspired vegetable stew, each brimming with fresh ingredients and bold spices.

Thebhagare Baingan: Spicy Aubergine Curry

Ingredients for the paste:

1 tbsp poppy seeds

2 tbsp vegetable oil

90 g finely chopped white onion

1 tbsp sesame seeds

1 tbsp grated fresh coconut

Ingredients for the gravy:

160 g fresh tomatoes

4 tbsp vegetable oil

150 g thinly sliced white onions

5 garlic cloves, ground to a paste

¼ tsp turmeric powder

1 tsp Kashmiri chilli powder

2 tsp ground cumin

Salt, to taste

8‑10 baby aubergines, slit lengthwise

1½ tsp tamarind paste

½ tsp coarsely ground black pepper

2 mild dried red chillies

12 fresh curry leaves

Coriander, to garnish

Rice or roti, to serve

Method:

Soak poppy seeds in 70 ml warm water for 20 minutes.

Fry onions in oil for 8‑9 minutes until colour changes, add sesame seeds and grated coconut, fry 2 minutes, cool, then blend with poppy seeds and soaking liquid.

Blend tomatoes to a puree.

In a heavy pan, fry sliced onions in oil for 17‑18 minutes, add garlic paste 20 seconds, then turmeric, chilli powder and cumin, stir briefly.

Add tomato puree, fry 5 minutes until oil separates.

Stir in the poppy‑seed paste, fry 4 minutes.

Pour in 350 ml warm water, season, add aubergines, cover and simmer low 15 minutes, stirring once.

Stir in tamarind paste, simmer 5 minutes.

Finish with black pepper, whole dried chillies and curry leaves; garnish with coriander and serve with roti or rice.

Avial‑Inspired Ginger Vegetable Stew

Ingredients for the coconut‑ginger paste:

200 g grated fresh coconut

2½ cm × 2½ cm piece ginger, peeled and roughly chopped

½ tsp cumin seeds

1 green bird’s eye chilli

200 ml water (for blending)

Ingredients for the curry:

3 tbsp vegetable oil

1 tsp black mustard seeds

1 dried mild chilli, broken

7‑8 fresh curry leaves

70 g finely chopped white onion

1 tsp turmeric powder

200 g medium carrots, diced 1 cm

150 g potato, diced 1 cm (e.g., red rooster)

200 g French beans, cut into thirds

½ tsp coarsely ground black pepper

Salt, to taste

3 tbsp Greek yoghurt

Coriander, to garnish

Rice or paratha, to serve

Method:

Blend coconut, ginger, cumin seeds, chilli and water to a smooth paste.

Heat oil, add mustard seeds, dried chilli and curry leaves; when they splutter, add onions and fry 7‑8 minutes.

Add turmeric, carrots and potatoes, stir briefly, then add 200 ml water, cover and simmer 10 minutes.

Add green beans, cook another 8 minutes until tender.

Stir in coconut‑ginger paste, black pepper, season, simmer 2 minutes.

Whisk yoghurt, fold into the pan, simmer 1 minute.

Garnish with coriander and serve immediately with rice or paratha.

Where to Find the Full Recipes

Both dishes are featured in Maunika Gowardhan’s latest cookbook, Curry: Recipes from Indian Home Kitchens, published by Quadrille for £26. The book is available for £23.40 at guardianbookshop.com.

Enjoy the vibrant, coconut‑laden flavors of these vegetarian curries—perfect for a comforting meal any day.