LIGHT EGGPLANT (AUBERGINE) AND TOMATO CURRY
Nigel Slater pitches this recipe as a "light vegetable curry for a summer's day". The resulting dish will not have a thick sauce but rather a highly flavoured juicy sauce. Serve over rice or as a side dish to meat. For this recipe you ideally want the small, light purple eggplants found in Turkish stores.
Provided by Sackville
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour the oil in a shallow pan and heat.
- Halve the eggplants and cook in the oil until they they colour and soften slightly.
- Remove and drain on paper towel.
- Add the onions and let cook over a low heat until golden and translucent.
- Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
- Keep going until you have a thick paste.
- Stir the paste into the onions and cook for a few more minutes.
- Quarter the tomatoes and add them to the mixture.
- Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
- Stir in the coriander leaves and serve.
Nutrition Facts : Calories 204.3, Fat 11.5, SaturatedFat 1.7, Sodium 17.2, Carbohydrate 25.2, Fiber 8, Sugar 11.5, Protein 4.3
ROASTED AUBERGINE & TOMATO CURRY
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
Provided by Chelsie Collins
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
- Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.
Nutrition Facts : Calories 331 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein
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