Print Recipe

Thai curry aubergine noodle bowls

Prep Time20 mins
Total Time20 mins
Course: Main meals
Author: Becca Heyes


  • 1 aubergine
  • 1 tbsp oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 2 tbsp red Thai curry paste
  • 200 ml coconut milk ~3/4 cup
  • 200 g dried egg noodles ~7oz, or a vegan alternative
  • 200 g tenderstem broccoli ~2 cups
  • To garnish:
  • 4 tbsp cashew nuts coarsely chopped
  • 1 mild red chilli thinly sliced
  • Fresh coriander cilantro, chopped
  • 1 lime cut into wedges


  • Cut the aubergine into 1 inch chunks. Heat the oil in a frying pan or wok, and add the aubergine, onion and garlic. Cook over a medium-low heat for 5 minutes, until fairly soft.
  • Add the Thai curry paste, and mix well. Cook for a further couple of minutes, then add the coconut milk. Simmer gently for 5 minutes.
  • Meanwhile, cook the noodles in a pan of water, according to the instructions on the packet (probably around 5 minutes). Add the broccoli for the last few minutes of cooking, then drain.
  • Lightly toast the cashew nuts in a dry pan for a couple of minutes. Be careful because they burn quickly.
  • Serve the noodles topped with the broccoli, curried aubergine, toasted cashews, sliced chilli, chopped coriander, and a squeeze of lime.