Roasted Aubergine & Tomato Curry

            Roasted Aubergine & Tomato Curry

This is a very tasty alternative curry dish that is well worth trying. It’s slightly sweet with the added richness from the coconut milk.

Ingredients

600g Aubergine, sliced into rounds.

3 tbsp olive oil

2 onions, finely sliced

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

400 ml chopped tomatoes

400 ml can coconut milk

Pinch of salt

½ small pack coriander, roughly chopped

Rice or chapatis, to serve

Method

Heat oven to 200/180c fan/ gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 minutes or until golden and soft.
Heat the remaining oil in ovenproof pan or casserole dish and cook the onions over a medium heat for 5-6 minutes until softening. Stir in the garlic and spices, for a few minutes until the spices release their aromas.
Tip in the tomatoes, coconut milk and the roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 minutes, remove the lid for the final 5 minutes to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if you need it. Stir through most of the coriander. Serve over rice or with chapatis, scatter with the remaining coriander.