Aubergine & tomato curry
1
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This simple veg curry is bursting with flavour, thanks to a variety of spices,curry leaves and bright, fresh coriander.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely sliced
Root Ginger
1 inch slice(s), peeled and finely grated
Garlic
3 clove(s), crushed
Curry Powder
1 tablespoon(s), mild
Coriander, Dried
1 teaspoon(s), level, ground
Ground Cumin
1 teaspoon(s), level
Tomato Purèe
2 tablespoon(s), level
Aubergine
2 medium, trimmed and cubed
Curry Leaves, fresh
8 g, dried, 8 leaves
Tomato
500 g, large, roughly chopped
Tinned Tomatoes
1 can(s), large, chopped
Vegetable stock cube
1 cube(s), to make 500ml stock
Lime
1 zest(s) of 1, grated
Lime Juice, Fresh
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s), finely chopped, plus extra to serve
Lime
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
Sprinkle over the extra fresh coriander, then serve the curry with the 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.