Roasted aubergine & tomato curry

Prep: 15 mins
Cook: 45 mins
Serves: 4

600g aubergine, or baby aubergines sliced into
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

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.

Chris Rock to Make History as First Artist to Perform Live on Netflix

Previous article

Vegan lentil & sweet potato cottage pie

Next article


Leave a reply

Your email address will not be published.

Popular Posts