Recipe for Aubergine & Tomato Curry, created for #HealthyShelfie 2016.
2 White Onions, roughly sliced
2 Medium Aubergines,halved then thickly sliced
700g Fresh Tomatoes, roughly chopped
2 Garlic Cloves, crushed, grated or thinly sliced
1 tbsp Fresh Ginger, crushed, grated or thinly sliced
2 tbsp Medium Curry Powder
1 tbsp Garam Masala
4 tbsp Olive Oil
Large Handful Fresh Coriander
Gently fry the onions in all the olive oil on a low heat. When the onions start to soften add the aubergine, garlic and ginger.
After a couple of minutes add the curry powder, a pinch of salt and pepper, and the Garam Masala.
When the vegetables are covered with the spices, add the tomatoes and half a pint of water. Put the lid on your pan, lower the heat, and simmer for 25 mins. Add more water if necessary. Meanwhile cook your brown rice according to the instructions on the packet.
Just before you are ready to serve, keep out a couple of stems of coriander for garnishing, chop the rest, including the stalks, and stir it in to the curry.
Serve the curry with the brown rice, a large dollop of yoghurt, and a sprig of coriander.