Aubergine curry

Prep: 5 mins

Cook: 30 mins

A creamy curry with aubergines and low in calories.

2 onions, roughly chopped

4cm piece fresh root ginger, chopped

4 tbsp toasted flaked almonds, plus 1 tbsp

Small bunch coriander, stalks and leaves separated

2 tsp olive oil

2 aubergines chopped into large wedges

200ml low fat or fat free Greek yoghurt

Basmati rice, to serve

In a food processor, blitz the onions, ginger, almonds, curry powder and coriander stalks until it is pulpy in texture. Boil the kettle.

Heat the oil in a pan, then fry the aubergines for 5 minutes until browned. Remove and set aside.

Add the onion paste and cook for a few minutes, stirring, until the onions soften.

Return the aubergine to the pan with the yoghurt and 400ml of hot water.

Stir, then simmer for 10-15 minutes until the aubergine are tender.

Cook the rice according to the instruction, drain well and set aside.

Season, then serve over basmati rice, scattered with coriander and almonds if desired.

Serves
4

Preparation Time
5 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables, Rice, Nuts

Recipe Type
Dinner, Family Dinners, Healthy

Level of Difficulty
Easy

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