Creamy Aubergine Curry
This aromatic aubergine curry is a harmonious blend of spices and flavors that will tantalize your taste buds with each bite. Whizzed onions, ginger, almonds, and fragrant curry powder create a luscious paste that coats tender aubergine wedges in a creamy, yogurt-infused sauce. Topped with a sprinkle of fresh coriander leaves and toasted almonds, this dish is a delightful and comforting addition to your dinner table.
— Constant Cookbook
Ingredients
- 2 onions , roughly chopped
- 4cm piece fresh root ginger , chopped
- 4 tbsp toasted flaked almonds , plus 1 tbsp
- 1 tbsp curry powder
- small bunch coriander , stalks and leaves separated
- 2 tsp olive oil
- 2 aubergines chopped into large wedges
- 200ml pot thick Greek yogurt
Instructions
- Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.
- 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.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 190 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.15 milligram of sodium
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