Aubergine curry
Aubergines are roasted with spices before being added to a simple curry sauce. We’ve used fresh tomatoes as they give a better, sweeter flavour, but you can substitute tinned if you prefer. The mint works brilliantly in aubergine curry, but coriander is also good, if you prefer that.
Ingredients
For the aubergines
- 3 tbsp rapeseed oil (or vegetable oil)
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp ground coriander
- 2 large aubergines, cut into bite-sized chunks
- salt and freshly ground black pepper
For the curry
- 1 tbsp coconut or rapeseed oil
- 1 large onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp nigella seeds
- ½ tsp fennel seeds
- 3 garlic cloves, finely chopped
- ½ tsp chilli flakes
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp sweet paprika
- 500g/1lb 2oz fresh tomatoes, chopped (or a 400g tin chopped tomatoes)
- salt and freshly ground black pepper
To garnish
- fresh mint leaves
- fresh green chilli, sliced (optional)
Method
Preheat the oven to 200C/180C Fan/Gas 4.
To make the aubergines, put the oil and spices in a large bowl then toss the aubergine in them, mixing with your hands so the aubergine is well coated.
Spread the aubergine out over a large roasting tray and sprinkle with plenty of salt and pepper. Roast in the oven for around 20 minutes until the aubergines are well browned and softened.
Meanwhile, make the curry sauce. Heat the oil in a large saucepan or casserole. Add the onion and seeds and fry over a medium–high heat until the onion is softened and lightly golden.
Add the garlic and fry for a couple of minutes, then stir in the remaining spices and tomatoes with 150ml/¼ pint water. Season with salt and pepper.
Bring to the boil and reduce the heat. Simmer for 10 minutes, then add the roasted aubergines and continue to simmer until the aubergines are tender.
Garnish with mint leaves and a little chopped green chilli if you like.
Recipe Tips
If using fresh tomatoes you might want to remove the skin before cooking.
