This simple aubergine curry is sure to tickle your tastebuds. Made with one large aubergine, spices, fresh chilli and low-fat yoghurt, it's good for you, too! Serve with breads like naan or chapati.
- 1 large aubgerine
- 1 medium onion
- 1 tbsp. curry powder
- 1/2 tbsp. each minced garlic and ginger
- 1 tomato
- 1 green chilli
- 1 tsp. cumin seeds
- 1 tsp. salt
- 115g low-fat plain yoghurt
- Handful freshly chopped coriander
Dice the tomato and thinly slice the onion into half mooons. Slice the chilli in half lengthways and scrape the seeds out with the back of your knife. Dice the flesh.
Preheat oven to 230C and put the aubergine onto a baking tray and into the oven. Bake for 25-35 minutes or until tender, leave to cool until you can touch it with your fingers, peel and roughly chop the flesh.
Heat oil in a large frying pan and add the cumin seeds and onion. Fry over a medium heat until the onion is golden and tender.
Stir in the curry powder, garlic, ginger and tomato. Cook for a minute or two, then add the yoghurt and stir to combine.
Add the aubergine, chilli and salt, stir and cook for another 10 minutes over a fairly high heat. Turn the heat down very low and simmer gently for 5-10 minutes or until the sauce is thick.
To serve, stir in the coriander.