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Aubergine and coconut curry

Aubergine and coconut curry

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The firm, meaty flesh of the aubergine is the perfect match for the thick and spicy curry paste

Serves: 4
Cooking time: 25 mins

Ingredients

Smaller portions of this curry would also make a perfect side dish for a meaty Indian main course.

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4tbsp sunflower oil
2 aubergines, cut into wedges and halved
1 onion, finely chopped
½ tsp sea salt
200ml (7fl oz) coconut cream
300g (10oz) cherry tomatoes, halved
6tbsp chopped fresh coriander

For the curry paste:

2tbsp sunflower oil
4 fat garlic cloves
2 red chillies, deseeded and chopped
4tsp garam masala
2tsp ground cumin
2tsp paprika

Method

Purée the curry paste ingredients to make a thick paste and set to one side. Heat the oil in a large non-stick pan, add the aubergines and cook for 10 mins until soft and lightly charred.
The wedges will soak up the oil like a sponge, but just keep turning them to make sure they don't catch too much and, once they're done, they'll start to release the oil again.
Add the onion and salt and cook for 5 mins. Add curry paste and cook, stirring, for 3 mins. Be careful not to squash aubergines too much.
Add the coconut cream, tomatoes and 200ml (7fl oz) water. Bring to boil and simmer for 5 mins. Fold in coriander and serve with naan bread.

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Nutritional information per portion

Calories 295(kcal)
Fat 28.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.