Roasted aubergine & tomato curry
- Chelsie Collins
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 4.4 out of 5.377 ratingsRate
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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
Dairy-free
Egg-free
Gluten-free
High-fibre
Nut-free
Vegan
Vegetarian
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
600g aubergine, or baby aubergines
sliced into rounds
-
3 tbsp olive oil
-
2 onions
finely sliced
-
2 garlic cloves
crushed
-
1 tsp garam masala
-
1 tsp turmeric
-
1 tsp ground coriander
-
400ml can chopped tomatoes
-
400ml can coconut milk
-
pinch of sugar
(optional)
-
½ small pack coriander
roughly chopped
-
rice
or chapatis, to serve
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Nutrition: per serving
-
kcal331
-
fat26g
-
saturates16g
-
carbs16g
-
sugars12g
low
-
fibre7g
high
-
protein5g
-
salt0.03g
low
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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.
Recipe from Good Food magazine, December 2016
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A star rating of 4.4 out of 5.377 ratings
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