Aubergine Curry

Looking for a light non-meat dish I came across this from Allrecipes.co.uk.

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.