Roasted aubergine & tomato curry

Roasted aubergine & tomato curry

  • Rating: 5 out of 5.202 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal331
fat26g
saturates16g
carbs15g
sugars12g
fibre7g
protein5g
salt0g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

  • STEP 2

    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 softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

  • STEP 3

    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 a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

Goes well with

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    Rating: 5 out of 5.202 ratings
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