Aubergine (Eggplant) and Cherry Tomato Curry Recipe - Serves 4

Aubergine (Eggplant) and Cherry Tomato Curry Recipe

164 calories each serving (362 calories if eating with rice)


2 tablespoons (30ml) vegetable cooking oil
1 large onion, peeled and finely chopped
1 fresh green chilli, finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
4 cloves of garlic, peeled and crushed
20 cherry tomatoes, washed and halved
1 teaspoon (5ml) garam masala
1/2 teaspoon (2.5ml) ground turmeric
1 teaspoon (5ml) salt
3 tablespoons (45ml) tomato paste (puree)
90ml (3 fl oz) cold water
2 large (about 500g or 1 lb) purple aubergines (eggplants), cut into 12mm (1/2 inch) cubes


Heat the cooking oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium
Add the onion and saute until the onion is soft and golden (4-9 minutes), turning often
Add the fresh green chilli, fresh ginger root and garlic, mix well and stir-fry for 30 seconds
Add the cherry tomatoes, mix well, cover and cook for 10 minutes, stirring often
Add the garam masala, ground turmeric, salt, tomato paste (puree) and cold water, mix well and bring to a simmer, stirring a couple of times
Add the aubergines (eggplants), mix well, bring back to a simmer, reduce the heat to maintain the simmer, cover and cook for 20 minutes, stirring often
Serve hot

Recipe submitted on 11 April 2019

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