West Indian spiced aubergine curry
- Preparation and cooking time
- Serves 2
Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 large aubergine
- 2 tbsp tomato purée
- ½ green chilli , finely chopped
- 1cm piece ginger , peeled and finely chopped
- 2 tsp caster sugar
- ½-1 tbsp rapeseed oil
- 3 spring onions , chopped
- ½ bunch of coriander , shredded
- cooked rice , natural yogurt, roti and lime wedges, to serve
- STEP 1
Mix the dry spices and 1 tsp salt together in a bowl and set aside.
- STEP 2
Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
- STEP 3
Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
- STEP 4
Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.