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Aubergine Curry

Healthy

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45 Min.
(1)
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1 Rating
Aubergine
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Cooking Instructions

Preparation time: 15 Min.
Cooking time: 45 Min.

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. 

for Servings Serving 4
  • 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
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Ingredients

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600 g Aubergine Aubergine
baby, sliced into rounds
 3 tbsp Olive Oil Olive Oil 2 whole Onions Onion
finely chopped
 2 cloves Garlic Garlic
crushed
 1 tsp Garam Masala Garam Masala 1 tsp Turmeric Turmeric 1 tsp Coriander Coriander
Ground
 400 ml Chopped Tomatoes Chopped Tomatoes
canned
 400 ml Coconut Milk Coconut Milk 50 g Coriander Coriander
roughly chopped
 Add to Shopping List