Winter months are all about warming and comforting food, and this roast aubergine curry by Spice Pots has bundles of hearty and wrap-up-warm qualities…
Roast aubergine curry
Warming Indian flavours in a hearty curry
- olive oil
- a pinch of salt
- 3 aubergines sliced intorounds and quartered
- 2 onions peeled, finely chopped
- 2 garlic cloves peeled, crushed or chopped
- 4 tsp Goan or Korma Spice Pots
- 400 ml coconut milk
- 400 g tinned chopped tomatoes
- a handful coriander chopped to garnish
- rice to serve
Preheat the oven to 200ºC/Gas Mark 6. Drizzle the chopped aubergines with olive oil, season with salt and mix well. Roast in the oven for 20-30 minutes, until golden and cooked through.
While the aubergines are cooking, heat a good splash of oil in a pan and cook the onions until soft, for about 10 minutes. Add the garlic and stir for another minute.
Add the spices and cook for a minute (add a splash of water if you are worried about burning the spices).
Add the coconut milk and chopped tomatoes, give it a stir and let it come to a gentle simmer.
Remove the aubergines from the oven, and add to the pan. Give it all a good stir and allow it to come back to a gentle simmer. Put the lid on and let it continue to simmer for 20-25 minutes. Thicken the sauce for a further 5 minutes at the end with the lid off. Check the seasoning and adjust to your taste.
Garnish with fresh coriander and serve with rice.