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Roasted Aubergine Curry Recipe

Blog
To celebrate Veganuary we are sharing this mega-tasty Roasted Aubergine Curry recipe! It's full of veggie goodness and health boosting spices, whilst being completely plant-based and delicious!

Ingredients

Serves 4

  • 2 aubergines, sliced into rounds
  • 2 potatoes, cut into bite-sized chunks
  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 4 garlic cloves, crushed
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 400g can chickpeas, drained
  • 400ml can chopped tomatoes
  • 200ml light coconut milk (half a 400ml can)
  • ½ small pack coriander, roughly chopped
  • salt and black pepper
  • rice to serve

 

Method

STEP 1

Heat the oven to 200C/180C fan/gas 6. Place the aubergines in a roasting tin with 2 tbsp olive oil, season with salt and black pepper. Roast for 25 mins or until dark golden and soft.

STEP 2

Next, in an ovenproof pan, heat the remaining oil and cook the onions over a medium heat for 5-6 mins until they begin softening. Stir in the garlic and spices and cook for a minute until the spices release their aroma.

STEP 3

Add the tomatoes, coconut milk, roasted aubergines, potatoes and chickpeas and bring to a gentle simmer. Simmer for 30 minutes, or until the potatoes are soft, removing the lid for the final 5 mins to thicken the sauce. Season with salt and black pepper to taste, then stir through the roughly chopped coriander. Serve with rice for a delicious meal.

Nutrition

Kcal: 641
Fat: 17.4g
Sat fat: 5.3g
Carb: 108g
Sugar: 13.9g
Fibre: 12.2
Protein 17g

Roasted Aubergine Curry Recipe