Creamy aubergine curry

Creamy aubergine curry

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(13 ratings)

Prep: 5 mins Cook: 25 mins Ready in 30 mins

Easy

Serves 4

A veggie curry that is both low in calories and creamy

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal190
  • fat13g
  • saturates4g
  • carbs11g
  • sugars8g
  • fibre6g
  • protein8g
  • salt0.15g
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Ingredients

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4cm piece fresh root ginger, chopped
  • 4 tbsp toasted flaked almonds, plus 1 tbsp
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 tbsp curry powder
  • small bunch coriander, stalks and leaves separated
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines chopped into large wedges
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 200ml pot thick Greek yogurt

Method

  1. Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.

  2. Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.

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Comments, questions and tips

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Henglander1990
9th Jan, 2016
Just read the reviews- wish I had. This was a joke. Bland, odd texture and hugely disappointing. 0 stars.
irele
15th Jan, 2015
Most disappointing. Had my doubts as i blitzed the onion etc. I wonder if the person who devised this recipe actually cooked it. Creamy? I don't think so. Bin it.
LMyer
28th Aug, 2014
Do not make this. Horrendous. Watery and bland. Waste of food. It was hard to think of something to do with it to salvage it.
susant63
28th Jun, 2014
I made this tonight for the 1st time.....it will also be the last time!! I am always willing to give things a try, but this was awful, most of it was left on my plate. I'm afraid it gets no stars from me as there is nothing positive I can find to write
amyedd14
6th Feb, 2014
Very bland, usually love Good Food recipes but this is the worst Ive tried. Would not recommend.
rosievimes's picture
rosievimes
5th Feb, 2014
2.05
I thought the dish had a nice subtle flavour, though I added slightly more ginger & curry powder than the recipe stated. I found the consistency, however, to be a little odd. Probably wouldn't rush to make this again.
sockett3
4th Feb, 2014
just horrible, the onion paste just made for a really bitter aftertaste, we couldn't handle the idea of wasting the yoghurt and cooked aubergines on it, so gave in and ended up with fish fingers! the aubergines will be used elsewhere.
Saize's picture
Saize
25th Jan, 2014
2.05
Very bland indeed. Definitely needs more ingredients adding to this dish. Maybe cumin and raisin and garlic will lift this dish into a more enjoyable dinner.
chryatis
7th Jan, 2014
Absolutely dreadful, very bland although the onion paste smelled delightful prior to adding the yoghurt
kirstienic
7th Jan, 2014
Made this last night as part of the halthy diet plan. Wasn't sure what to expect given some of the comments below, but I liked it. It looked like a lot of water to add so I probably only used about 250-300ml, but other than that stuck to the recipe and the aubergine had a good texture and tasted good. Most of my family aren't keen on aubergine (so I guess I'm a bit mean, but it does them good to try new things!) but we did have mainly clean plates!

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helleJan
19th Jan, 2014
Add less water & maybe Garam masala for additional flavor