The grilled aubergine adds real ‘meaty’ flavour to this flavourful and comforting curry
Prep | 5 mins
Cook | 40 mins (limited hands-on time)
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan
INGREDIENTS
250g basmati rice, rinsed
2 aubergines, grilled
1tbsp extra virgin olive oil
1 brown onion, thin sliced
4tbsp tomato puree
1x 400g tin of chopped tomatoes
1tsp dried coriander
1tbsp smoked paprika
1tbsp garam masala
1tsp equivalent sugar substitute
1tsp sea salt
1tsp freshly ground black pepper
Topping:
Olive oil, splash of
1 carrot, cut into small cubes
1 courgette, cut into cubes/bite-sized chunks
METHOD
Heat the grill to high. Prick the aubergine all over with a fork. Grill the aubergine until it’s charred and soft (around 20 mins). Set aside to cool
Heat the oil in a large ovenproof skillet or frying pan, add the onion and fry until softened (around 5 mins). Add the tomato purée, paprika, sugar, coriander, garam masala and seasoning. Stir well to combine and cook for a couple of minutes. Gradually add the chopped tomato and simmer.
When the aubergine’s cooled, slice it in half and scoop out the flesh with a fork and cut into long strips. Add to the pan and stir well to combine.
Bake in the oven at 180C until the sauce has thickened (around 10–15 mins)
While the curry bakes, fry the carrot and courgette cubes until softened (around 10 mins) and cook the rice according to instructions.
Portion the rice onto serving plates and top with the curry along with some carrot and courgette. Absolutely Delicious. Enjoy x
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