Roasted Aubergine Tomato Curry Recipes

ROASTED AUBERGINE & TOMATO CURRY

Roasted aubergine & tomato curry image

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

Provided by Chelsie Collins

Time 1h

Number Of Ingredients 12

Ingredients

600g baby aubergines, sliced into rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

Nutrition Facts : Calories 331 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein

ROASTED EGGPLANT CURRY RECIPE BY TASTY

Roasted Eggplant Curry Recipe by Tasty image

Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro

Provided by Merle O'Neal

Categories Dinner

Yield 6 servings

Number Of Ingredients 18

Ingredients

3 medium eggplants
¼ cup olive oil
sea salt, to taste
½ teaspoon freshly ground pepper, plus more to taste
¼ cup coconut oil
½ medium white onion, chopped
1 teaspoon chili powder
2 teaspoons ground cardamom
1 teaspoon smoked paprika
1 teaspoon ground coriander
1 tablespoon ground turmeric
3 cloves garlic, minced
1 teaspoon ginger, peeled and minced
3 roma tomatoes, Ripe, Diced, Medium size
15 oz coconut milk
½ cup water
cooked rice, for serving
fresh cilantro, chopped, for serving

Steps:

Preheat the oven to 400ºF (200ºC).
Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
Serve the curry warm over rice, topped with chopped cilantro.
Enjoy!

Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams

ROAST AUBERGINE & COCONUT CURRY

Roast aubergine & coconut curry image

Black cardamom is gorgeous with aubergines. It has a distinctive smoky flavour, although it's subtle in this dish

Provided by Diana Henry

Categories Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 14

Ingredients

800g aubergines (about 3), sliced into rounds, then cut into quarters
4 tbsp coconut or olive oil
2 onions, chopped
2cm piece of ginger, grated to a pulp
3 garlic cloves, grated to a pulp
2 red chillies, halved, deseeded and chopped
1 tsp ground turmeric
2 tsp ground coriander
4 black cardamom pods, crushed a little (but not so much that the pods open)
6 large plum tomatoes, roughly chopped
3 x 160ml cans of coconut cream
juice ½ lime
small bunch coriander, leaves only
rice or naan breads, to serve

Steps:

Heat oven to 190C/170C fan/ gas 5. Spread out the aubergine in a roasting tin (you may need to use two) and drizzle with 3 tbsp of the oil. Turn the pieces over with your hands and season. Roast for 15-20 mins, tossing them halfway through cooking, or until they are dark golden and soft.
Heat the rest of the oil in a flameproof casserole dish and cook the onions over a medium heat until they are soft and pale gold. Add the ginger, garlic and chilli, and cook for another 3 mins, then add the turmeric, coriander and cardamom pods (leave the pods whole). Stir for 1 min, then add the tomatoes and seasoning. Cook over a medium-low heat until the tomatoes begin to soften, stirring, then add the coconut cream, 75ml water and the aubergine.
Bring to just under the boil - if it boils, the coconut cream will split - then turn down to a gentle simmer. Simmer for 30 mins, stirring every so often. Add the lime juice to taste, and check for seasoning. Add a pinch of sugar if it needs it. Stir in the coriander and serve with rice or naan breads. (Inform guests that there are some whole spices in the dish.)

Nutrition Facts : Calories 418 calories, Fat 36 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

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