- Aubergine & Tomato Curry.JPG (114.09 KiB) Viewed 635 times
Preparation Time: 15 minutes
Cooking time: 50 minutes
Serves: 4
No nutritional information available, but this is a Weight Watchers receipe.
Ingredients
- Calorie-controlled cooking spray
- 1 large onion, finely sliced
- 2cm piece fresh ginger, peeled and finely grated
- 3 garlic cloves, crushed
- 1 tbsp mild curry powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tbsp tomato purée
- 2 aubergines, trimmed and cubed
- 8 dried curry leaves
- 500g (17½oz) large tomatoes, roughly chopped
- 400g (14oz) tin chopped tomatoes
- 500ml (1pt) hot vegetable stock, made with 1 stock cube
- Grated zest and juice of 1 lime, plus wedges to serve
- 2 tbsp finely chopped fresh coriander, plus extra, to serve
Method
1. Mist a large, lidded pan with cooking spray and put over a medium-high heat. Cook the onion for 6-8 minutes until soft, then add the ginger, garlic and spices and cook for another 2 minutes.
2. Stir in the tomato purée and aubergines and cook for a further 3-4 minutes. Add the curry leaves, all of the tomatoes and the stock, reduce the heat and gently simmer, covered, for 25 minutes, then remove the lid and continue to cook for 10 minutes. Remove and discard the curry leaves, then stir through the lime zest and juice and the coriander.
3. Sprinkle over the extra fresh coriander, then serve the curry with the lime wedges on the side.
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