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Aubergine Curry

by Bryony Harrison (follow)
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Healthy (1888)      Vegetarian (1517)      Curry (173)      Aubergine (12)     

aubergine curry, sweet potato

With a glut of tomatoes from the garden and leftover veg that needed using up, I decided to cobble something together for dinner. I had no idea what I was making while I was making it, just throwing things in. The end result, however was a deliciously sweet and mild aubergine curry that can be served with rice, flat bread or, in my case, sweet potatoes.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 4 servings

560g salad tomatoes
60g cherry tomatoes
1 red pepper
1 brown onion
1 aubergine
1 tbsp apple cider vinegar
1 tsp lemon juice
3 tbsp cornflour
1/2 tbsp curry powder
1 tsp parsley
1 tsp nutmeg
Ground pepper to taste


aubergine curry

Dice the tomatoes and red pepper in a food processor.

Dice the onion, chop the aubergine into chunks.

aubergine curry

Fry all the vegetables in a frying pan at a medium to high temperature, and stir in all the other ingredients.

aubergine curry

Reduce the temperature and simmer with the lid on, stirring occasionally until the curry has thickened.

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