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Roast aubergine & coconut curry

Ingredients

  1. Step 1 800g aubergines (about 3), sliced into rounds, then cut into quarters
  2. Step 2 4 tbsp coconut or olive oil
  3. Step 3 2 onions, chopped
  4. Step 4 2cm piece of ginger, grated to a pulp
  5. Step 5 3 garlic cloves, grated to a pulp
  6. Step 6 2 red chillies, halved, deseeded and chopped
  7. Step 7 1 tsp ground turmeric
  8. Step 8 2 tsp ground coriander
  9. Step 9 4 black cardamom pods, crushed a little (but not so much that the pods open)
  10. Step 10 6 large plum tomatoes, roughly chopped
  11. Step 11 3 x 160ml cans of coconut cream
  12. Step 12 juice ½ lime
  13. Step 13 small bunch coriander, leaves only
  14. Step 14 rice or naan breads, to serve
Roast aubergine & coconut curry
Calories: 418 Carbohydrate: 15 g Protein: 6 g Fat: 36 g
Cook time: 65 minutes Prep time: 20 minutes Total time: 85 minutes Servings: 6

TAGS

Dinner Main course Supper 3 of 5-a-day Aubergine Coconut Curry Diana Henry Family friendly Fibre Gluten free Vegan Vegetarian Vit C

Directions

  1. Step 1 Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
  2. Step 2 Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.
  3. Step 3 Bring to just under the boil - if it boils, the coconut cream will split - then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)