Aubergine Curry
Healthy
Food Heroes
Cooking Instructions
Preheat oven to 200C/180C fan/gas 6.
Toss the aubergines in a roasting tin with 2 tbsp olive oil. Season well and spread out in the tin and roast for 20 mins or until dark golden and soft.
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 softened.
Stir in the garlic and spices until the spices release their aromas.
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 stir through most of the coriander.
Serve with rice or nan bread, scattering with the remaining coriander.
-
600
g
Aubergine
Aubergine
600
g
Aubergine
baby, sliced into rounds
- 3 tbsp Olive Oil Olive Oil 3 tbsp Olive Oil
-
2
whole
Onions
Onion
2
whole
Onions
finely chopped
-
2
cloves
Garlic
Garlic
2
cloves
Garlic
crushed
- 1 tsp Garam Masala Garam Masala 1 tsp Garam Masala
- 1 tsp Turmeric Turmeric 1 tsp Turmeric
-
1
tsp
Coriander
Coriander
1
tsp
Coriander
Ground
-
400
ml
Chopped Tomatoes
Chopped Tomatoes
400
ml
Chopped Tomatoes
canned
- 400 ml Coconut Milk Coconut Milk 400 ml Coconut Milk
-
50
g
Coriander
Coriander
50
g
Coriander
roughly chopped
Ingredients
Select the ingredients you want to add to the shopping list:
600 g Aubergine Aubergine