Roasted aubergine curry
Aubergines are roasted with spices before being added to a simple curry sauce. We’ve used fresh tomatoes as they give a better, sweeter flavour, but you can substitute tinned if you prefer. The mint works brilliantly in aubergine curry, but coriander is also good, if you prefer that.
Ingredients
- Rapeseed oil60 ml
Instructions
7 steps- 1
Preheat the oven to 200C/180C Fan/Gas 4.
- 2
To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated.
- 3
Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened.
- 4
Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium-high heat until the onion is softened and lightly golden.
- 5
Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper.
- 6
Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender.
- 7
Garnish with mint leaves and a little chopped green chilli if you like.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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