Vegan aubergine and tomato curry
This vegan curry uses summer aubergine, cherry tomatoes and coconut milk for a rich and flavoursome meal.
Per Serving 360kcals, 31.4g fat (22.2g saturated), 21.7g carbs, 12.1g sugars, 4.8g protein, 8.4g fibre, 0.033g sodium
|
Prep: Cook: |
15 minutes 30 minutes |
|
| Difficulty: | Easy | |
| Serves: | Serves 4 |
| Ingredients |
|---|
| 1 large aubergine, cubed |
| 2 tbsp olive oil |
| 1 onion, chopped |
| 2 garlic cloves, crushed |
| 1 tsp curry powder |
| 1 tsp ground turmeric |
| 1 tsp ground coriander |
| 150g cherry tomatoes, halved |
| 1 x 400g tin of chopped tomatoes |
| 1 x 400g tin of coconut milk |
| Salt and black pepper |
| 1 tbsp mango chutney |
directions
- Heat the oil in a frying pan over a medium-high heat. Add the aubergine and cook for 3-4 minutes, stirring to brown on all sides.
- Reduce the heat and add the onion. Cook for about five minutes until soft.
- Stir in the garlic, curry powder, turmeric and coriander. Cook for one minute until fragrant.
- Add the cherry tomatoes and cook, stirring, for about two minutes, then pour in the chopped tomatoes and coconut milk. Simmer for 15 minuntes or thickened to your liking.
- Stir in the mango chutney, sprinkle over the chopped coriander and serve on a bed of rice with naan bread.
