Aubergine curry

Name: Aubergine curry | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1 medium onion, finely chopped; 3 tbsp vegetable oil; 15g salted butter; 2 peppers, red or green or one of each, diced into 1cm pieces; 3 garlic cloves, crushed; ¼ tsp cumin seeds; 1 tsp ground cumin; 1 tbsp ground coriander; 2 aubergines, trimmed, halved lengthways and cut into 1cm slices; 275g chopped or plum tomatoes from a tin (about 2/3, you can freeze the rest), squashed; ½ tsp Cook by Asda Garam Masala Spice Blend; 15g fresh coriander, roughly chopped; Basmati rice; Naan; Mango chutney; Yogurt; Chilli sauce

There’s nothing like a homecooked curry to soothe the soul – plus, your kitchen will be filled with the smell of spices.

By Asda Good Living,10th September 2024

Cook: 1 Hour

Serves: 4

Price: £1.16 per serving

Nutritional Information

Each 265g serving contains

Energy
798kj
191kcal

10%

Fat
13g

Med
19%

Saturates
2.7g

Low
14%

Sugars
9.5g

Low
11%

Salt
0.11g

Low
2%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
301kj/72kcal

Ingredients

For the curry

1 medium onion, finely chopped

3 tbsp vegetable oil

15g salted butter

2 peppers, red or green or one of each, diced into 1cm pieces

3 garlic cloves, crushed

¼ tsp cumin seeds

1 tsp ground cumin

1 tbsp ground coriander

2 aubergines, trimmed, halved lengthways and cut into 1cm slices

275g chopped or plum tomatoes from a tin (about 2/3, you can freeze the rest), squashed

½ tsp Cook by Asda Garam Masala Spice Blend

15g fresh coriander, roughly chopped

To serve (optional)

Basmati rice

Naan

Mango chutney

Yogurt

Chilli sauce

Method

In a deep frying pan or large saucepan, fry the chopped onions in the oil and butter over a medium heat until lightly golden, about 8–10 mins, stirring occasionally. Add the peppers and garlic for 2–3 mins, followed by the whole and ground cumin and ground coriander. Fry just until the spices are fragrant, about a min, then add a splash of water swiftly followed by the aubergine slices.

Keep stirring until all the aubergine pieces are coated in the spiced oil, then pour in the tomatoes, stir and cook on a low heat for 30 mins, stirring occasionally, until the aubergine and peppers are really soft and tender. If it looks like it’s getting too thick add another splash of water after about 15 mins.

Turn off the heat and add the garam masala, some salt and pepper and the chopped fresh coriander. Pop a lid on to keep the curry warm, and let the flavours infuse for 5–10 mins, before serving with rice and naan, mango chutney, yogurt and chilli sauce, if you like.