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Ingredients
| 600 g g | Aubergines
Aubergine (baby, sliced into rounds) | |
| 3 tbsp tbsp | Olive Oil Olive Oil | |
| 2 pieces piece | Onions
Onion (finely chopped) | |
| 2 cloves clove | Garlic
Garlic (crushed) | |
| 1 tsp tsp | Garam Masala Garam Masala | |
| 1 tsp tsp | Turmeric Turmeric | |
| 1 tsp tsp | Coriander
Coriander (Ground) | |
| 400 ml ml | Chopped Tomatoes
Chopped Tomatoes (canned) | |
| 400 ml ml | Coconut Milk Coconut Milk | |
| 50 g g | Coriander
Coriander (roughly chopped) |
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+ Create new shopping listAubergine Curry
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Method
Preheat oven to200C/180C fan/gas 6.
Toss the aubergines in a roasting tin with2 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.
