Roasted Aubergine Curry

aubergine curry


Serves 4

1 aubergine diced

1 tsp oil

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp turmeric

2 tsp curry paste

100g mushrooms sliced

1 400ml can low fat coconut milk

1 400g diced tomatoes in juice

2 tsp almonds



1.Roast aubergine on tray with drizzle oil, salt and pepper for 20minutes 2. Heat pan and add oil, curry paste and spices 3. Add mushrooms and saute until cooked at high heat 4. Add in roasted aubergine, tomatoes and coconut milk and reduce to med-low heat. Cover for 10minutes 5. Remove lid and cook on med heat for another 5-10minutes until water burns off. Add in 1 tsp cornflour and stir 6. Heat on low-medium until curry becomes thick. 7. Serve with rice and almonds

Posted on November 5, 2018 and filed under recipe.