aubergine-curry

serves / makes 4
10 prep time
30 mins cooking time

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 onions, finely sliced
  • 1 pepper, finely sliced
  • 2 garlic cloves, minced
  • 1 large aubergine, cubed
  • 3 teaspoons ground turmeric
  • 1 teaspoon chilli powder
  • salt and pepper for seasoning
  • 400g tin chopped tomatoes
  • 2 tablespoons melted dairy free spread
  • 2 teaspoons cumin seeds
  • 3 teaspoons garam masala
  • 1 teaspoon ground ginger
  • 2 large handfuls fresh coriander leaves or 2 teaspoons dried coriander leaf

Method

  1. Heat the oil in a large pan over a medium heat
  2. Add the onions, peppers and garlic and saute for 2 minutes
  3. Add the aubergine, turmeric, chilli and seasoning
  4. Cook for 5 minutes
  5. Add the tomatoes, cover with a lid and cook for 20 minutes
  6. Uncover and cook for another 5-10 minutes until thickened
  7. Stir in the melted dairy free spread, cumin seeds, coriander leaf, garam masala and ginger
  8. Cook for another 5 minutes
  9. Serve with pilau rice

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