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Quick Vegetable Curry

A fragrant vegetarian curry featuring salted aubergines, fresh ginger, and aromatic spices finished with cooling yoghurt and fresh herbs.

VegetarianHealthyDinnerCurryAubergine

Estimated Nutrition

Per Serving Total
Calories 392.3 kcals 784.6 kcals
Carbohydrates 40.6 grams 81.2 grams
Fat 21.2 grams 42.4 grams
Protein 9.9 grams 19.8 grams
Cook Time
45 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
3
tbsp
Natural Yoghurt
a few dollops, to taste
NutsSeeds
1
pinch
Salt
for drawing out moisture
3
clove
Garlic
peeled and chopped
7
piece
Cardamom Pods
crushed for seeds, pods discarded
1.5
pinch
Chilli Flakes
dried
1.5
tsp
Turmeric
ground
1.5
tsp
Cumin Seeds
1
pinch
Black Pepper
freshly ground, to taste
1
handful
Coriander
roughly chopped
1
handful
Mint
roughly chopped
OilsFats
2
tbsp
Groundnut Oil
a good glug
Vegetables
2
piece
Aubergines
cut into quarters and thickly sliced
2
piece
Onions
peeled and roughly chopped
1
piece
Ginger
finger-length piece, peeled and cut into fine shreds
7
piece
Tomatoes
roughly chopped

Steps

  • Salt the aubergine slices in a colander for 30 minutes to remove moisture.
  • Sauté onions, garlic, and ginger in groundnut oil for 20 minutes until softened.
  • Crush cardamom seeds and add to the pan with chilli, turmeric, and cumin to toast.
  • Add tomatoes and water to cover, then simmer while preparing the aubergine.
  • Rinse the aubergine and brown lightly on a hot griddle pan.
  • Add aubergine to the tomato mixture and simmer for 25 minutes until very soft.
  • Stir in yoghurt to adjust spice levels and garnish with fresh herbs before serving.