Name: Creamy aubergine curry
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 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 pot thick Greek yogurt

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Creamy aubergine curry

Creamy aubergine curry

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

Ready in 30 mins

A star rating of 2.4 out of 5.18 ratingsRate

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A veggie curry that is both low in calories and creamy

Freezable

Vegetarian

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Utterly foolproof rice

A star rating of 4 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

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 pot thick Greek yogurt

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Nutrition: per serving

kcal190
fat13g
saturates4g
carbs11g
sugars8g
fibre6g
protein8g
salt0.15g

low

Method

step 1

Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
step 2

Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.

Recipe from Good Food magazine, September 2008

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A star rating of 2.4 out of 5.18 ratings

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