Light Eggplant (Aubergine) and Tomato Curry

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the oil in a shallow pan and heat.
  • Halve the eggplants and cook in the oil until they they colour and soften slightly.
  • Remove and drain on paper towel.
  • Add the onions and let cook over a low heat until golden and translucent.
  • Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
  • Keep going until you have a thick paste.
  • Stir the paste into the onions and cook for a few more minutes.
  • Quarter the tomatoes and add them to the mixture.
  • Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
  • Stir in the coriander leaves and serve.
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