Roasted aubergine & tomato curry - Good Food Middle East
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
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
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