lots of taste with minimum fuss…
Serves: 4
Prep time: 5 mins
Cooking time: 25 mins
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
Roast Aubergine and Tomato:
1tbsp extra virgin olive oil
1x aubergine
325g baby plum tomatoes
Curry Sauce:
2tbsp extra virgin olive oil
2 brown onions, finely diced
2 garlic gloves, crushed
1tbsp garam masala
1tbsp ground turmeric
1tbsp ground coriander
1x 400ml can of chopped tomatoes
1x 400ml can of coconut milk
2 large salad tomatoes, diced
To serve:
4x portion of rice or beans (around 75g of cooked rice or beans each), or low-carb alternative like cauliflower rice
Handful of coriander, rough chopped
METHOD
Preheat your oven to 200c
Prick the aubergine all over with a knife then place in a roasting tin with the plum tomatoes. Brush with olive oil then cook for 20 minutes, until the aubergine in soft
While the aubergine cooks make the sauce, fry the onion in the remaining olive oil for 5 minutes. Add the garlic and spices and cook for a minute then tip in the chopped tomatoes, salad tomatoes and coconut milk and simmer until the aubergine is ready
Set the aubergine to one side to cool and tip the tomatoes in the pan
Use a fork to hold the aubergine in place then carefully peel away the skin with a spoon and discard. Slice the aubergine into strips then add to the pan and simmer for a further 5 minutes
Portion out the rice or beans and top with the curry. Sprinkle over with chopped coriander to finish. Absolutely delicious – enjoy x
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