Make the most of aubergines with this vegan curry. Low in fat yet packed with flavour, you can serve it with rice or roti
Prep:30 mins
Serves 2
1 tsp ground cumin1 tsp ground coriander½ tsp ground turmeric1 large aubergine2 tbsp tomato purée½ green chilli, finely chopped1cm piece ginger, peeled and finely chopped2 tsp caster sugar½-1 tbsp rapeseed oil3 spring onions, chopped½ bunch of coriander, shreddedcooked rice, natural yogurt or vegan alternative, roti and lime wedges, to serve
STEP 1Mix the dry spices and 1 tsp salt together in a bowl and set aside.STEP 2Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.STEP 3Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.STEP 4Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.
