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Photo of Aubergine & tomato curry by WW

Aubergine & tomato curry

1
Points® value
Total Time
1 hr 5 min
Prep
15 min
Cook
50 min
Serves
4
Difficulty
Easy
This simple veg curry is bursting with flavour, thanks to a variety of spices,curry leaves and bright, fresh coriander.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large, finely sliced

Root Ginger

1 inch slice(s), peeled and finely grated

Garlic

3 clove(s), crushed

Curry Powder

1 tablespoon(s), mild

Coriander, Dried

1 teaspoon(s), level, ground

Ground Cumin

1 teaspoon(s), level

Tomato Purèe

2 tablespoon(s), level

Aubergine

2 medium, trimmed and cubed

Curry Leaves, fresh

8 g, dried, 8 leaves

Tomato

500 g, large, roughly chopped

Tinned Tomatoes

1 can(s), large, chopped

Vegetable stock cube

1 cube(s), to make 500ml stock

Lime

1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoon(s)

Coriander, fresh

2 tablespoon(s), finely chopped, plus extra to serve

Lime

1 medium, cut into wedges, to serve

Instructions

  1. Mist a large, lidded pan with cooking spray and put over a medium-high heat. Cook the onion for 6-8 minutes until soft, then add the ginger, garlic and spices and cook for another 2 minutes.
  2. Stir in the tomato purée and aubergines and cook for a further 3-4 minutes. Add the curry leaves, all of the tomatoes and the stock, reduce the heat and gently simmer, covered, for 25 minutes, then remove the lid and continue to cook for 10 minutes. Remove and discard the curry leaves, then stir through the lime zest and juice and the coriander.
  3. Sprinkle over the extra fresh coriander, then serve the curry with the lime wedges on the side.

Notes

The curry can be frozen in an airtight container for up to 2 months.

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