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Roasted aubergine & tomato curry

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

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 331
  • Carbohydrates 15
  • Saturated Fat 16
  • Sugar 12
  • Protein 5
  • Fat 26
  • Fibre 7
  • Salt 0

Nutrition per serving

  • Calories 331
  • Carbohydrates 15
  • Saturated Fat 16
  • Sugar 12
  • Protein 5
  • Fat 26
  • Fibre 7
  • Salt 0

Ingredients

  • 600g 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

Method

  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.

  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.

  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.

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