Eggplant and tomato curry
1 medium, halved, finely sliced
1 tbs, finely grated
3 clove(s), crushed
1½ tsp, mild
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
1 tsp, finely grated
2 tbs, finely chopped, plus extra to serve
1 medium, wedges, to serve
1 x 3 second spray(s)
- 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.
- 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.
- Serve sprinkled with extra coriander and lime wedges on the side.