Tomato and Aubergine Curry
Tomato and Aubergine Curry



  • 600g aubergine, sliced into rounds
  • 3 tbsp olive oil
  • 2 sliced onions
  • 2 crushed garlic cloves
  • 1 tsp each turmeric, garam masala, ground coriander
  • 400ml tin of chopped tomatoes
  • 400ml tin of coconut milk
  • ½ pack of coriander, chopped
  • Chapatis, to serve
  • Preheat the oven to 200C. Toss the aubergines with a splash of olive oil and season well, and roast for 20 mins until softened. Meanwhile, heat another splash of oil in a casserole dish and cook the onions for 5 mins. Stir in the spices and garlic and cook for 2 mins.
  • Tip the coconut milk, tomatoes and aubergines into the casserole and bring to a simmer. Cook covered for 20 mins, then remove the lid and cook for 5 mins more. Season to taste, stir through the coriander and serve with chapatis.
45 mins
4 serving

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