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
1 tbsp curry powder
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, Low Calorie
Level of Difficulty
Easy