Quick Vegetable Curry

A fragrant vegetarian curry featuring salted aubergines, fresh ginger, and aromatic spices finished with cooling yoghurt and fresh herbs.

Vegetarian Healthy Dinner Curry Aubergine

Estimated Nutrition

Calories

392.3

kcal / serving

784.6 kcal total

Carbs

40.6g

per serving

81.2 g total

Fat

21.2g

per serving

42.4 g total

Protein

9.9g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Natural Yogurt

a few dollops, to taste

NutsSeeds

pinch

Salt

for drawing out moisture

clove

Garlic

peeled and chopped

piece

Cardamom Pod

crushed for seeds, pods discarded

1.5

pinch

Chili Flakes

dried

1.5

tsp

Turmeric

ground

1.5

tsp

Cumin Seed

pinch

Black Pepper

freshly ground, to taste

handful

Coriander

roughly chopped

handful

Mint

roughly chopped

OilsFats

tbsp

Groundnut Oil

a good glug

Vegetables

piece

Aubergine

cut into quarters and thickly sliced

piece

Onion

peeled and roughly chopped

piece

Ginger

finger-length piece, peeled and cut into fine shreds

piece

Tomato

roughly chopped

Method

Add aubergine to the tomato mixture and simmer for 25 minutes until very soft.

Rinse the aubergine and brown lightly on a hot griddle pan.

Add tomatoes and water to cover, then simmer while preparing the aubergine.

Crush cardamom seeds and add to the pan with chilli, turmeric, and cumin to toast.

Sauté onions, garlic, and ginger in groundnut oil for 20 minutes until softened.

Salt the aubergine slices in a colander for 30 minutes to remove moisture.

Stir in yoghurt to adjust spice levels and garnish with fresh herbs before serving.