Roasted Aubergine Curry

Roasted Aubergine Curry


2 large Aubergines diced


2 onions finely diced

3 tsp garlic and ginger paste

2 ripe tomatoes finely chopped


1½ tsp Coriander Powder

1tsp Turmeric powder

1 tsp Deggi Mirch chilli powder


200ml Coconut milk

Water

Salt and pepper

Oil


Toss the Aubergines in salt and pepper with 3 tbsp oil and roast in a tray for 20 minutes.


Fry the onion until golden brown, add garlic and ginger paste fry for 2 mins. Add the tomatoes and cook down until a thick sauce on a low heat.


Add water little at a time if needs be.


Add spices fry for 2 mins, add the Aubergines mix well then add the coconut milk, add salt if needed. Cover and simmer for 20 minutes adding little water if to thick.


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