RECIPE – Aubergine Curry

A delicious, low FODMAP vegetarian curry, serves 3 as a main course or 6 as a side dish

Aubergine-curry1
2 medium aubergines (approx 550g), cut into wedges 2-3 inches long
3 tblspns vegetable oil
1 tspn fennel seeds
2 tspns ground cumin
½ tspn turmeric
5 large, ripe tomatoes, roughly grated
½ thumb sized piece of ginger, finely grated
1 small green chilli, de-seeded and finely chopped
A handful of fresh coriander, roughly chopped
A pinch of salt and pepper to season
A little garlic flavoured olive oil to drizzle

 

Place the aubergine wedges in a bowl and coat them with 2 tablespoons of the vegetable oil
Dry fry the aubergine wedges for a few minutes on each side until they are browned and have softened (do this in 2-3 batches)
When all the wedges have been browned, put them in a bowl and set aside
Heat some vegetable oil and fry the fennel seeds and ground cumin for a minute before adding the ginger, chilli, turmeric and tomatoes
Gently simmer for 5 minutes then add the aubergine wedges and simmer for a further 5 minutes adding extra water as necessary to stop the sauce becoming too dry
Season with salt and pepper then add the chopped coriander and drizzle of garlic oil to serve
Freeze any leftovers for another day

Thanks to Louisa Reid RD for sharing her recipe