Kouseband Met Aubergine (surinamese Eggplant Curry)

Kouseband Met Aubergine is a delicious Surinamese eggplant curry that is packed with flavor and perfect for a hearty meal. This vegetarian dish is easy to make and is a great way to enjoy the rich and diverse flavors of Surinamese cuisine.

Vegetarian Vegan Main Course Surinamese Surinamese Cuisine Eggplant Curry
Kouseband Met Aubergine (surinamese Eggplant Curry)

Ingredients

  • 2 large eggplants, cubed
  • 300g kouseband (or green beans), chopped
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 1 can (400ml) coconut milk
  • 2 tbsp vegetable oil
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  2. Add the turmeric, cumin, coriander, and curry powder to the pot. Stir well to combine with the onion and garlic.
  3. Add the eggplant and kouseband to the pot, and stir to coat the vegetables with the spices.
  4. Pour in the coconut milk and bring the curry to a gentle simmer. Cook for 20-25 minutes, or until the vegetables are tender.
  5. Season with salt and pepper to taste.
  6. Serve the Kouseband Met Aubergine hot with steamed rice or roti.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
8g
Fat
12g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Serving bowls Serving spoons

Serving suggestions

Serving Suggestions: Enjoy the Kouseband Met Aubergine with a side of steamed rice or traditional Surinamese roti.

Tips & tricks

Tips: For a spicier kick, add a chopped chili pepper to the curry while cooking.

Cost

$10