West Indian spiced aubergine curry

aubergines curry fibre gf member kish gandhi indian low fat spicy vegan west indian

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Source

Ingredients

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 large aubergine

2 tbsp tomato purée

½ green chilli , finely chopped

1cm piece ginger , peeled and finely chopped

2 tsp caster sugar

½-1 tbsp rapeseed oil

3 spring onions , chopped

½ bunch of coriander , shredded

cooked rice , natural yogurt, roti and lime wedges, to serve

Method

Mix the dry spices and 1 tsp salt together in a bowl and set aside.

Slice 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.

Heat 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.

Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.