Roasted aubergine & tomato curry

A plate of food on a table Vegetarian Dinner Recipes

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

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.

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