Roasted Aubergine & Tomato Curry

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Ingredients (makes 4 portions)

  • 2 aubergines, sliced into chunks

  • 2 onions, roughly chopped

  • 2 garlic cloves, crushed/1 teaspoon of lazy garlic

  • 1 teaspoon garam masala

  • 1 teaspoon turmeric

  • 1 teaspoon ground coriander

  • 400ml tin chopped tomatoes

  • 400ml tin light coconut. milk

  • Rice to serve

  • A handful of chopped coriander

Method

  • Put the aubergine onto a baking tray with a drizzle of olive oil and season with salt and pepper. Put into the oven at 180 degrees for 25 minutes or until soft

  • Heat some oil in a large pan and add the onion, fry for a few minutes until softened and then add in the spices. Cook off for a couple of minutes.

  • Add the roasted aubergine, chopped tomatoes and coconut milk. Bring to a simmer for 20-25 minutes to thicken.

  • While the curry is cooking, cook your rice according to packet instructions.

  • Season the curry to taste and serve with a handful of chopped coriander.

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Let me know if you try it and if you want to share any pics, tag me on Instagram @sarahcavenfitness.

If you’re interested in Personal Training or need any health and fitness advice please feel free to email me or head to my contact page. I am based in Winchester, Hampshire.

Sarah Caven