Aubergine & tomato curry with spicy turmeric rice
8
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
8 spray(s)
Onion
1 large, finely sliced
Root Ginger
2 inch slice(s), 1 peeled and finely grated, 1 peeled and thinly sliced
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 hot 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
Mustard Seeds
1 teaspoon(s), level
Cardamom Pods
2 teaspoon(s)
Vegetable stock cube
1 cube(s), 600ml
Chilli, green or red
1 individual, deseeded and sliced, green
White basmati rice, dry
220 g
Turmeric
½ teaspoon(s)
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 grated ginger, garlic, curry powder, dried coriander, ground cumin and cook for another 2 minutes.
2
Stir in the tomato purée and aubergines and cook for a further 3-4 minutes. Add 3 curry leaves, all of the tomatoes and 500ml vegetable 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
Meanwhile, put a large, lidded nonstick pan over a high heat and mist with cooking spray. Add the mustard seeds, cardamom pods, the thinly sliced ginger, green chilli and 5 dried curry leaves, and cook for 1 minute. Add the white basmati rice and turmeric, stir to combine and cook for an additional 2 minutes. Stir in 600ml vegetable stock. Cover and bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and set aside, covered, for 25 minutes. Fluff the rice using a fork, then serve.
4
Sprinkle over the extra fresh coriander, then serve the curry with the rice and lime wedges on the side.
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