Aubergine & Cherry Tomato Curry
This aubergine curry is fragrantly spiced and very easy to make. The aubergines are gently cooked until they become soft and melting, and the cherry tomatoes are cooked for just long enough to split the skins. I like to serve this with brown rice and wholemeal chappatis.
Aubergine & Cherry Tomato Curry
This aubergine curry is fragrantly spiced and very easy to make. The aubergines are gently cooked until they become soft and melting, and the cherry tomatoes are cooked for just long enough to split the skins. I like to serve this with brown rice and wholemeal chappatis.
Open in Cookpad AppSteps
- 1
In a large saucepan, gently fry the onion in the coconut oil for 10 minutes until translucent and soft. Don’t allow the onion to brown.
- 2
Add the garlic, ginger and spices to the onions and continue to cook for a few more minutes.
- 3
While the garlic and spices are cooking, cut the aubergines into long 1 cm thick wedges.
- 4
Add the aubergines, tinned tomatoes and water to the pan. Stir well and then cook over a gentle heat with the lid on the pan for 30 minutes.
- 5
After 30 minutes, give the curry a stir, then add the cherry tomatoes. Stir gently again, then cook for a further 20 minutes with the saucepan partially covered with the lid.
- 6
Check that the aubergine is completely tender and soft, then serve.
Cooksnaps
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