Roasted aubergine & tomato curry
Ingredients
- Step 1 600g aubergine, or baby aubergines sliced into rounds
- Step 2 3 tbsp olive oil
- Step 3 2 onions, finely sliced
- Step 4 2 garlic cloves, crushed
- Step 5 1 tsp garam masala
- Step 6 1 tsp turmeric
- Step 7 1 tsp ground coriander
- Step 8 400ml can chopped tomatoes
- Step 9 400ml can coconut milk
- Step 10 pinch of sugar (optional)
- Step 11 ½ small pack coriander, roughly chopped
- Step 12 rice or chapatis, to serve
Calories: 331
Carbohydrate: 15 g
Protein: 5 g
Fat: 26 g
Cook time: 60 minutes
Prep time: 15 minutes
Total time: 75 minutes
Servings: 4
TAGS
Dinner
Main course
3 of 5-a-day
Aubergine
Budget
Chelsie Collin
Curry
Fibre
Freezable
Vegan
Vegetarian
Winter
Directions
- Step 1 Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
- Step 2 Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
- Step 3 Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.