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