Best Roasted aubergine & tomato curry

• Preparation and cooking time

  • Prep:15 mins
  • Cook:45 mins
• Easy
• Serves 4

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

Nutrition: per serving

Nutrient	Unit
kcal	331
fat	26g
saturates	16g
carbs	15g
sugars	12g
fibre	7g
protein	5g
salt	0g

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

• 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.

• Source Link

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