Simple squash & lime pickle curry
A chunky, all-in-one curry that's made in a single pan - by John Torode
West Indian spiced aubergine curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 large aubergine
- 2 tbsp tomato purée
- ½ green chillifinely chopped
- 1cm piece gingerpeeled and finely chopped
- 2 tsp caster sugar
- ½-1 tbsp rapeseed oil
- 3 spring onionschopped
- ½ bunch of coriandershredded
- cooked ricenatural yogurt or vegan alternative, roti and lime wedges, to serve
Nutrition: Per serving
- kcal157
- fat9glow
- saturates1g
- carbs13g
- sugars12g
- fibre7g
- protein4g
- salt2.5g
Method
step 1
Mix the dry spices and 1 tsp salt together in a bowl and set aside.
step 2
Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
step 3
Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it’s cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
step 4
Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.
