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Nutrition: per serving

  • kcal418
  • fat36g
  • saturates30g
  • carbs15g
  • sugars13g
  • fibre6g
  • protein6g
  • salt0.1g
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Method

  • step 1

    Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.

  • step 2

    Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.

  • step 3

    Bring to just under the boil – if it boils, the coconut cream will split – then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

Recipe from Good Food magazine, August 2016

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Comments, questions and tips (17)

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Overall rating

A star rating of 4.7 out of 5.35 ratings
maggiefisher56@gmail.com avatar

maggiefisher56@gmail.com

Excellent curry I also added courgette as we have a glut of them and used tinned tomatoes. In future I would make it a bit more spicy. It was delicious and easy to cook

jonefs

tip

I always throw in some courgette. It’s a good way of using up the summer vegetable glut. And like others I used tinned tomatoes and coconut milk. Lovely recipe.

Screen_name

question

Can this be made in advance? And if so, what is the best way to reheat it?

Sooty

Great recipe! Made it for 2 and adjusted the ingredients, accordingly. Plus, made a few changes. I used coconut milk and cherry tomatoes. Plus, some chopped runner beans from the garden.

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