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West Indian spiced aubergine curry

West Indian spiced aubergine curry served in a pan

West Indian spiced aubergine curry

Name: West Indian spiced aubergine curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 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 or vegan alternative, roti and lime wedges, to serve

GF member Kish Gandhi

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Serves 2

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4.7 out of 5.119 ratingsRate

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Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti

Dairy-free

Egg-free

Gluten-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 or vegan alternative, roti and lime wedges, to serve

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Nutrition: Per serving

kcal157
fat9g

low
saturates1g
carbs13g
sugars12g
fibre7g
protein4g
salt2.5g

Method

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.

RECIPE TIPS

AUBERGINE & CHICKPEA CURRY

To stretch out leftover aubergine curry, heat with a 400g can chickpeas, drained, until warmed through. Scatter with chopped coriander, if you have any.

Recipe from Good Food magazine, May 2020

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A star rating of 4.7 out of 5.119 ratings

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