Thursday, 20 September 2012

Aubergine Curry

Looking for a light non-meat dish I came across this from

It was super quick and easy to make and was wonderfully spiced.  The recipe serves 4 as an accompaniment, but I used it to serve two as a main.

Aubergine Curry
Serves 2, 13 WW Pro Points per serving, inc rice

1 large aubergine
2 tbsp vegetable oil
1 tsp cumin seeds
1 onion thinly sliced
1/2 tbsp grated ginger root
1/2 tbsp grated garlic
1 tbsp curry powder
2 tomatoes diced
110g low fat plain yoghurt
1 green chilli chopped
1 tsp salt
finely chopped fresh coriander to garnish
150g brown rice (dried weight) cooked and kept warm

Preheat the oven to 220oc GM8, place the aubergine on a baking tray and bake for 20 minutes until tender, remove, cool and then peel and chop.

Heat oil in a pan, over a medium heat mix in the cumin and onion, fry until the onion is tender.  Stir in the ginger, garlic, curry powder and tomato, cook for a minute and stir in the yoghurt aubergine and chilli.  Season then cover and cook for 10 minutes.  Remove cover and reduce heat but continue cooking for a further 5 minutes.

Serve over the rice and sprinkle with chopped coriander.

1 comment:

  1. What a wonderful curry, very tasty with all the spices.


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