How To Make Roasted Aubergine & Tomato Curry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large aubergines, cut into cubes
- 4 tomatoes, diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 can (400ml) coconut milk
- 2 tbsp vegetable oil
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions
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Preheat the oven to 200°C (400°F).
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Place the aubergine cubes on a baking tray, drizzle with 1 tbsp of vegetable oil, and season with salt. Roast in the preheated oven for 20 minutes or until golden brown.
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In a large pan, heat the remaining 1 tbsp of vegetable oil over medium heat. Add the chopped onion and cook until translucent.
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Add the minced garlic and grated ginger to the pan. Cook for another 2 minutes until fragrant.
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Add the curry powder, cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Stir well to combine with the onions, garlic, and ginger.
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Add the diced tomatoes and cook for 5 minutes until they start to break down.
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Pour in the coconut milk and bring to a simmer. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
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Add the roasted aubergine cubes to the pan and stir gently to coat them with the curry sauce. Cook for another 5 minutes.
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Season with salt to taste and garnish with fresh coriander leaves.
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Serve the roasted aubergine and tomato curry hot with steamed rice or naan bread.
Nutrition
- Calories : 249kcal
- Total Fat : 16g
- Saturated Fat : 11g
- Cholesterol : 0mg
- Sodium : 697mg
- Total Carbohydrates : 24g
- Dietary Fiber : 9g
- Sugar : 13g
- Protein : 5g
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