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Creamy aubergine curry

Ingredients

  1. Step 1 2 onions , roughly chopped
  2. Step 2 4cm piece fresh root ginger , chopped
  3. Step 3 4 tbsp toasted flaked almonds , plus 1 tbsp
  4. Step 4 1 tbsp curry powder
  5. Step 5 small bunch coriander , stalks and leaves separated
  6. Step 6 2 tsp olive oil
  7. Step 7 2 aubergines chopped into large wedges
  8. Step 8 200ml pot thick Greek yogurt
Creamy aubergine curry
Calories: 190 Carbohydrate: 11 g Protein: 8 g Fat: 13 g
Cook time: 30 minutes Prep time: minutes Total time: 30 minutes Servings: 4

TAGS

Dinner Main course Indian Curry Curry Good Food Greek yogurt Quick Veg Vegetarian Veggie

Directions

  1. Step 1 Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
  2. 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.