Aubergine curry with fresh tomato and coriander
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- 1 chopped onion
- oil
- 2 auberginesliced into discs
- 1 tsp turmeric
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp nigella seeds
- 1 punnet cherry tomatoes
- a handful coriander leaves
- to serve naan bread and plain yoghurt
Nutrition: per serving
- kcal157
- fat12.5g
- carbs9.1g
- fibre4g
- protein2.7g
- salt0.04g
Method
step 1
Fry the onion in a slug of oil until soft, then tip onto a plate. Add a little more oil to the pan and fry the aubergine slices in batches until they are browned on each side. Aubergine soaks up masses of oil so don’t add too much – as it cooks it will release the oil again. Pile the aubergine slices onto a plate as you cook them.
step 2
Add another slug of oil to the pan and fry the spices for 30 seconds, add back the aubergine and onion, plus the cherry tomatoes, and cook everything together until the cherry tomatoes have burst. Season with salt and scatter with coriander leaves. Serve with naan breads and plain yoghurt or as a side dish with an Indian meal.
