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Creamy aubergine curry

A veggie curry that is both low in calories and creamy

  • Prep: 5 mins
    Cook: 25 mins
    Ready in 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 190
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 8
  • Protein 8
  • Fat 13
  • Fibre 6
  • Salt 0.15

Nutrition per serving

  • Calories 190
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 8
  • Protein 8
  • Fat 13
  • Fibre 6
  • Salt 0.15

Ingredients

  • 2 onions, roughly chopped
  • 4cm piece fresh root ginger, chopped
  • 4 tbsp toasted flaked almonds, plus 1 tbsp
  • 1 tbsp curry powder
  • small bunch coriander, stalks and leaves separated
  • 2 tsp olive oil
  • 2 aubergines chopped into large wedges
  • 200ml pot thick Greek yogurt

Method

  1. Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.

  2. Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.

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