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Roasted Aubergine Curry | Doctor Bowl

Roasted Aubergine Curry

Roasted Aubergine Curry

10 mins prepServes 4

This roasted aubergine curry is a delicious dish featuring baby aubergines, spices, and a rich coconut milk base. It's perfect for meal prep and is packed with flavor. The dish is simple to make and requires just a few ingredients for a delightful weeknight meal.

4 servings

What you need

olive oil

3 tbsp olive oil

onion

garlic clove

garam masala

1 tsp garam masala

turmeric

ground coriander

1 tsp ground coriander

fresh tomatoes

13 ⅗ fl oz fresh tomatoes

coconut milk

13 ⅗ fl oz coconut milk

sugar

coriander

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Instructions

1: Heat oven to 180°C. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well, and spread out.

2: Roast the aubergines for 20 minutes.

3: Heat the remaining oil in a pan and cook the onions over medium heat for 5-6 minutes until softening.

4: Stir in the garlic and spices, cooking for a few minutes.

5: Tip in the tomatoes, coconut milk, and roasted aubergines.

6: Bring to a gentle simmer and simmer for 20-25 minutes, removing the lid for the final 5 minutes to thicken the sauce.

7: Stir through the chopped coriander before serving.

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