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Aubergine Curry

Servings 4

Ingredients

  • 2 Aubergines
  • 2 tbsp Garlic-infused oil
  • 1/2 tsp Asafoetida
  • 1/2 tsp Chilli flakes
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 1 tsp Ground ginger
  • 1 tsp Smoked paprika
  • 400 ml Coconut milk
  • 200 g Chopped fresh tomato (you can use a carton of chopped tomatoes instead)
  • 1 tbsp Tomato puree
  • A handful of fresh coriander
  • Basmati rice to serve

Instructions

  • Chop the aubergines into small pieces, scatter on a roasting tray and drizzle with garlic-infused oil. Season and place into the oven at gas mark 6 (200 degrees) for 20 minutes. 
  • Chop the tomatoes, and measure out the spices (asafoetida, chilli flakes, ground coriander, ground turmeric, ground ginger, smoked paprika) ready to add to the curry.
  • Remove the aubergine from the oven. Heat a splash of garlic-infused oil in a large saucepan, add the aubergine, tomato and spice mix. Stir until all of the vegetables are coated in the spice.
  • Add the coconut milk and stir, before leaving to simmer for 25 minutes. 
  • Cook the basmati rice, and serve with a sprinkle of fresh coriander.