Eggplant and tomato curry
0
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This dish heroes a variety of veggies and spices to create a simple, vibrant meal bursting with flavour. The herbs and lime add freshness, making it suitable for any time of year.
Ingredients
Brown onion
1 medium, halved, finely sliced
Fresh ginger
1 tbs, finely grated
Garlic
3 clove(s), crushed
Curry powder
1½ tsp, mild
Ground coriander
1 tsp
Ground cumin
1 tsp
Tomato paste
2 tsp
Eggplant
2 medium, cut into 2cm pieces
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Vegetable stock cube
1 individual, gluten-free variety, to make 2 cups (500ml) stock
Lime rind
1 tsp, finely grated
Lime juice
1 tbs
Fresh coriander
2 tbs, finely chopped, plus extra to serve
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large deep pot with oil and heat over a medium heat. Cook onion for about 3 minutes, stirring occasionally, until softened slightly. Add ginger, garlic, curry powder and spices and cook, stirring, for a further 1 minute.
2
Add tomato paste and eggplant. Cook, stirring, for 2 minutes. Stir in tomatoes and stock and bring to the boil. Season with salt and pepper. Reduce heat, simmer covered, for 25 minutes, stirring occasionally. Stir in lime rind and juice and coriander.
3
Serve sprinkled with extra coriander and lime wedges on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.