This quick curry is ideal for weekday meal times. Add other ingredients such as courgettes or peppers or even cooked chicken to the curry. If you are not a fan of creamy curries just leave out the double cream.
2 aubergines
2 tbsp oil
1 onion, sliced
1 green chilli, deseeded and finely sliced
2 tbsp Korma curry paste
425g tin chopped tomatoes with garlic
100g (4oz) cashew nuts, lightly toasted
4 tbsp low fat natural yogurt
Fresh coriander leaf, to garnish
1. Cut the aubergines into large chunks.
2. Heat the oil in a large saucepan over medium heat. Add the onion and gently fry for 2 minutes. Add the chilli. Stir in the curry paste and cook for another 2 minutes.
3. Stir in the tomatoes and the aubergines. Season to taste. Cover and simmer for 15 minutes.
4. Add the cashew nuts and simmer for 2-3 minutes.
Serve garnished with a spoonful of yogurt and coriander sprigs and serve with plain rice.
5. Add the cream and cashew nuts and simmer for 5 minutes. Serve garnished with coriander sprigs and serve with plain rice.