Aubergine and Tomato Curry

Serves	4
Prep time	20 minutes
Cook time	50 minutes
Total time	1 hours, 10 minutes
Dietary	Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish
Misc	Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party
Region	Indian
By author	Karen S Burns-Booth

Aubergine and Tomato Curry: A bright and vibrant vegetarian curry that is bursting with flavour. Fresh coriander, ginger and lime zest adds extra vibrancy.

Ingredients

1 tablespoon rapeseed oil
1 large onion (peeled and diced)
2.5cm fresh ginger (peeled and finely minced)
4 cloves garlic (peeled and finely minced)
1 tablespoon Madras curry powder
1 teaspoon dried coriander
1 teaspoon dried cumin
2 tablespoons tomato puree
2 aubergines, diced into even size pieces
450g cherry tomatoes
1 x 400g tin chopped tomatoes
Zest of 1 lime
Juice of 1 lime
2 tablespoons fresh coriander, chopped (plus extra for garnish)
Salt and pepper to taste

Note

Aubergine and Tomato Curry: A bright and vibrant vegetarian curry that is bursting with flavour. Fresh coriander, ginger and lime zest adds extra vibrancy.

Directions

Step 1	Add the oil to a large lidded pan and heat over a medium heat until hot. Fry the onion for 5 to 6 minutes until soft and then add the ginger, garlic, curry powder and spices and cook for a further 2 to 3 minutes stirring all the time.
Step 2	Stir in the tomato puree and the chopped aubergines and cook for 4 to 5 minutes. Add the fresh and tinned tomatoes, then reduce the heat and simmer over a gentle heat with the lid on for 20 to 25 minutes. Remove the lid continue to cook for a further 10 minutes.
Step 3	After 10 minutes, add the lime zest, lime juice and fresh coriander and cook for a minute or 2. Adjust seasoning with salt and pepper to taste, if needed.
Step 4	Serve on a bed of steamed rice with naan breads/flat breads, mango chutney and the extra coriander sprinkled over the top.
Step 5	Curry can be frozen once cooked for up to 3 months. Defrost in the container overnight and reheat over a gentle heat.