Roast Aubergine Curry (Vegan/Vegetarian) Recipe
A rich vegetable curry recipe that is delicious with either of our Goan or Korma spice blends. It also freezes and reheats well, meaning it's perfect for batch
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Cooking tools:
- Air fryer
- Oven
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Wooden spoon
- Measuring spoon
- Can opener
Ingredients
- Olive oil
- 3 aubergines (about 650 grams), sliced into rounds and quartered
- 2 onions, finely chopped
- 2 cloves of garlic, crushed or chopped
- 4 heaped tsp Goan or Korma
- 400ml tin of coconut milk
- 400g tin of chopped tomatoes
- Salt, to taste
- A handful of coriander, chopped to garnish
- Rice to serve
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