Roasted Aubergine Curry
A deliciously warming and wholesome curry.
prep time 5 mins total time 50 mins serves 4
This aubergine curry has such a wonderful texture and makes the perfect spicy vegan dish. The coconut milk makes a beautiful creamy sauce and the heartiness of the aubergine is the perfect meat alternative.
ingredients
3 aubergines
Olive oil
Salt and pepper
400g basmati rice
1 onion
3 garlic cloves
Thumb of ginger
1 chilli
2 tsp turmeric
1 tsp cumin
2 tsp coriander
400g chopped tomatoes
400ml coconut milk
method
Pre-heat oven to 200C.
Cut the aubergine into bite-sized cubes, place on a baking tray and drizzle over olive oil, and season with salt and pepper.
Cook in the oven for 20 minutes, turning halfway, until golden brown.
Put your rice on to cook.
Chop up the onion, garlic, and ginger. Fry in a pan with a little oil for a few minutes until softened.
Add the spices and fry for a few minutes more. Add a splash of water to help it form a paste.
Pour in the chopped tomatoes, coconut milk, roasted aubergine. Bring to a boil, then simmer for 20-30 minutes until thickened and aromatic.
Once the rice is cooked, serve your aubergine curry with a squeeze of lemon juice and sprinkling of coriander!
notes
For a different option for your aubergine curry, omit the chopped tomatoes or coconut milk and just add another tin of the one your prefer.
