Eggplant and tomato curry
0
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
This dish
heroes a variety of veggies and spices to create a simple, vibrant meal bursting with flavour. The
herbs and lime add freshness, making it suitable for any time of year.
Ingredients
Brown onion
1 medium, halved, finely sliced
Fresh ginger
1 tbs, finely grated
Garlic
3 clove(s), crushed
Curry powder
1½ tsp, mild
Ground coriander
1 tsp
Ground cumin
1 tsp
Tomato paste
2 tsp
Eggplant
2 medium, cut into 2cm pieces
Canned diced tomatoes
2 400g can, (2 x 400g cans)
Vegetable stock cube
1 individual, gluten-free variety, to make 2 cups (500ml) stock
Lime rind
1 tsp, finely grated
Lime juice
1 tbs
Fresh coriander
2 tbs, finely chopped, plus extra to serve
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)