Aubergine & tomato curry
1 hr 5 min
This simple veg curry is bursting with flavour, thanks to a variety of spices,curry leaves and bright, fresh coriander.
Calorie controlled cooking spray
1 large, finely sliced
1 inch slice(s), peeled and finely grated
3 clove(s), crushed
1 tablespoon(s), mild
1 teaspoon(s), level, ground
1 teaspoon(s), level
2 tablespoon(s), level
2 medium, trimmed and cubed
Curry Leaves, fresh
8 g, dried, 8 leaves
500 g, large, roughly chopped
1 can(s), large, chopped
Vegetable stock cube(s)
1 cube(s), to make 500ml stock
1 zest(s) of 1, grated
Lime Juice, Fresh
2 tablespoon(s), finely chopped, plus extra to serve
1 medium, cut into wedges, to serve
- Mist a large, lidded pan with cooking spray and put over a medium-high heat. Cook the onion for 6-8 minutes until soft, then add the ginger, garlic and spices and cook for another 2 minutes.
- Stir in the tomato purée and aubergines and cook for a further 3-4 minutes. Add the curry leaves, all of the tomatoes and the stock, reduce the heat and gently simmer, covered, for 25 minutes, then remove the lid and continue to cook for 10 minutes. Remove and discard the curry leaves, then stir through the lime zest and juice and the coriander.
- Sprinkle over the extra fresh coriander, then serve the curry with the lime wedges on the side.
The curry can be frozen in an airtight container for up to 2 months.