Roasted Aubergine Curry Recipe

Serves 4

• 2 aubergines, sliced into rounds
• 2 potatoes, cut into bite-sized chunks
• 3 tbsp olive oil
• 2 onions, finely sliced
• 4 garlic cloves, crushed
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 400g can chickpeas, drained
• 400ml can chopped tomatoes
• 200ml light coconut milk (half a 400ml can)
• ½ small pack coriander, roughly chopped
• salt and black pepper
• rice to serve

STEP 1

Heat the oven to 200C/180C fan/gas 6. Place the aubergines in a roasting tin with 2 tbsp olive oil, season with salt and black pepper. Roast for 25 mins or until dark golden and soft.

STEP 2

Next, in an ovenproof pan, heat the remaining oil and cook the onions over a medium heat for 5-6 mins until they begin softening. Stir in the garlic and spices and cook for a minute until the spices release their aroma.

STEP 3

Add the tomatoes, coconut milk, roasted aubergines, potatoes and chickpeas and bring to a gentle simmer. Simmer for 30 minutes, or until the potatoes are soft, removing the lid for the final 5 mins to thicken the sauce. Season with salt and black pepper to taste, then stir through the roughly chopped coriander. Serve with rice for a delicious meal.

Kcal: 641
Fat: 17.4g
Sat fat: 5.3g
Carb: 108g
Sugar: 13.9g
Fibre: 12.2
Protein 17g