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Aubergine curry with fresh tomato and coriander

Aubergine curry with fresh tomato and coriander

Name: Aubergine curry with fresh tomato and coriander
Total time: 20 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 chopped onion; oil; 2 aubergine sliced 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

Published: March 25, 2015 at 3:05 PM

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Serves 4

A little effort

Total time: 20 mins

A star rating of 5 out of 5.1 ratingRate

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A fresh and easy homemade vegetarian curry. Fat glossy aubergines are at their peak in August and carry curry flavours very well. Serve this simple recipe as a main course with naan and even rice, or as a side dish to a curry feast for family or friends.

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Alternatives

Complete the dish

Try this aubergine and tomato curry, then check out our vegan aubergine curry, vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

1 chopped onion
oil
2 aubergine

sliced 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.

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