VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Roasted aubergine & tomato curry

Preparation and cooking time

• Prep:15 mins
• Cook:45 mins
• Easy
• Serves 4

Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix

331kcal

Ingredients

• 600g baby aubergines, sliced into rounds
• 3 tbsp olive oil
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground coriander
• 400ml can chopped tomatoes
• 400ml can coconut milk
• pinch of sugar (optional)
• ½ small pack coriander, roughly chopped
• rice or chapatis, to serve

Method

STEP 1

Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.

STEP 2

Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.

STEP 3

Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

And as always have a chilled day from the Viking