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Creamy aubergine curry

Creamy aubergine curry

A star rating of 2.4 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 30 mins
  • Easy
  • Serves 4

A veggie curry that is both low in calories and creamy

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal190
fat13g
saturates4g
carbs11g
sugars8g
fibre6g
protein8g
low insalt0.15g
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Ingredients

  • 2 onions , roughly chopped
  • 4cm piece fresh root ginger , chopped
  • 4 tbsp toasted flaked almonds , plus 1 tbsp
  • 1 tbsp curry powder
  • small bunch coriander , stalks and leaves separated
  • 2 tsp olive oil
  • 2 aubergines chopped into large wedges
  • 200ml pot thick Greek yogurt

Method

  • STEP 1

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

  • STEP 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.

Recipe from Good Food magazine, September 2008

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Overall rating

A star rating of 2.4 out of 5.18 ratings
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