Aubergine Curry
Serves 4
Ingredients
1 bunch coriander stalks
2 chillies
2 cloves garlic
1 tsp fresh ginger
2 tbsp vegetable oil
salt and black pepper
1 aubergine diced
1 onion, diced
400g tin chopped tomatoes
1 tbsp tomato puree
200ml water or vegetable stock
2 tbsp chopped coriander
Method
Put the coriander stalks, chillies, garlic, ginger, vegetable oil and some salt and black pepper in a food processor and blitzing until it becomes a paste
Fry the paste over a medium heat for 2-3 minutes to release its flavours
Add the onion and fry for another 5 minutes until the onion softens
Then add the aubergines and fry for a further 5 minutes
Add the tomatoes, tomato puree and the water or stock, bring to the boil and reduce the heat to a simmer and cook for 30 minutes
Season with salt and black pepper
Transfer to plates or bowls and sprinkle the chopped fresh coriander over the top
Keywords: Curry, Aubergine, Tomatoes
