Creamy aubergine curry
Serves 4
Easy
Prep:
Cook:
Ready in 30 mins
A veggie curry that is both low in calories and creamy
Skip to ingredients
- 2 onionsroughly chopped
- 4cm piece fresh root gingerchopped
- 4 tbsp toasted flaked almondsplus 1 tbsp
- 1 tbsp curry powder
- small bunch corianderstalks and leaves separated
- 2 tsp olive oil
- 2 aubergineschopped into large wedges
- 200ml pot thick Greek yogurt
Nutrition: per serving
- kcal190
- fat13g
- saturates4g
- carbs11g
- sugars8g
- fibre6g
- protein8g
- salt0.15glow
Method
step 1
Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
step 2
Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.
