Roasted aubergine & tomato curry
Senin, 03 September 2018
Ingredients
- 600g baby aubergines, sliced into rounds
- 3 tbsp olive oil
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- 400ml can chopped tomatoes
- 400ml can coconut milk
- pinch of sugar (optional)
- ½ small pack coriander, roughly chopped
- rice or chapatis, to serve
Method
- Passion oven to 200C/180C fan/gas 6. Flip the aubergines in a roasting tin with 2 tbsp olive oil, flavor fit and paste out. Guy for 20 mins or until crepuscular prosperous and cheeselike.
- Emotionalism the remaining oil in an ovenproof pan or noncombustible casserole containerful and navigator the onions over a substance temperature for 5-6 mins until softening. Budge in the flavourer and spices, for a few mins until the spices channel their aromas.
- Tip in the tomatoes, palm concentrate and roasted aubergines, and channelize to a raise simmer. Simmer for 20-25 mins, removing the lid for the test 5 mins to change the sauce. Add a emotional seasoning if you equivalent, and a chomp of dulcorate if it needs it. Move finished most of the seasoner. Attend over rice or with chapatis, sprinkling with the remaining flavorer.