Quick Aubergine & Tomato Curry

Vegan

This lovely tangy curry is very easy to make - most of the preparation can be done while the aubergine cubes soak.

Try serving it with a dahl or a chickpea and potato curry, either of which contrasts and complements its citrus/tangy flavours well. Alternatively, add 1 tin of rinsed and drained chickpeas about 5 minutes before the end (or 240g home-cooked) for a more substantial dish. We enjoy it with brown rice or wholemeal chappatis too!

Want to see how to chop an aubergine?

Serves:

4 - 6

Time:

25-30 minutes

Gluten free

No nuts

No sesame

No soya

Reduced fat

Reduced sugar

Ingredients:

675g/1½lbs aubergines
2 tbsp oil (not olive)
1 tsp turmeric powder
4 cloves
1 tsp cumin powder
1 tsp coriander powder
6 black peppercorns
2.5cm/1inch piece fresh ginger, grated
½ tsp paprika or chilli powder (less if you really can't tolerate spices)
2 tbsp fresh coriander, chopped
3 tomatoes, chopped
1 tsp salt Juice of half a lemon

Method:

1. Cut aubergines into medium-small cubes - around 2cm/1 inch - and soak in cold water for about 10 minutes. You can prepare the rest of the dish while the aubergine soaks.

2. Heat oil and fry spices for 2 minutes. Add tomatoes, salt and drained aubergines.

3. Stir for five minutes, add lemon juice, cover and cook slowly until the aubergine is tender, stirring occasionally. Stir in the chopped coriander and serve hot.