Photo of Aubergine & tomato curry with spicy turmeric rice by WW

Aubergine & tomato curry with spicy turmeric rice

7
7
7
SmartPoints® value per serving
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(s)

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 tablespoons, mild

Coriander, Dried

1 teaspoons, level, ground

Ground Cumin

1 teaspoons, level

Tomato Purèe

2 tablespoons, 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(s)

1 cube(s), to make 500ml hot stock

Lime(s)

1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoons

Coriander, fresh

2 tablespoons, finely chopped, plus extra to serve

Lime(s)

1 medium, cut into wedges, to serve

Mustard Seeds

1 teaspoons, level

Cardamom Pods

2 teaspoons

Vegetable stock cube(s)

1 cube(s), 600ml

Chilli, Green or Red

1 individual, deseeded and sliced, green

White basmati rice, dry

220 g

Turmeric

½ teaspoons

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.

Notes

The curry can be frozen in an airtight container for up to 2 months.

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