Aubergine (Eggplant) Curry Side Dish Recipe - Serves 4

Aubergine (Eggplant) Curry Side Dish Recipe

180 calories each serving



Ingredients

3 tablespoons (45ml) vegetable oil
1 large (about 250g or 9 oz) purple aubergine (eggplant), cut into 19ml (3/4 inch) cubes
1 medium onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
1 fresh chilli, finely chopped
3 tablespoon (45ml) curry powder
1 teaspoon (5ml) garam masala
1 teaspoon (5ml) salt
1 tin/can (400g or 14 oz) chopped tomatoes


Method

Heat the vegetable oil in a large heavy-bottomed frying pan (or saucepan) over a medium heat
Add the aubergine (eggplant), onion, garlic, and fresh chilli, mix well and saute until the onion is lightly browned (7-14 minutes), stirring often
Add the curry powder, garam masala and salt, mix well and stir-fry for 5 minutes (add a little hot water if the ingredients get too dry and start to burn but as little water as possible)
Add the chopped tomatoes, mix well, bring to a simmer, adjust the heat to maintain the simmer and simmer for 20 minutes, stirring every few minutes
Put the curry into a serving dish and serve hot


Recipe submitted on 22 May 2018

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