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Preheat oven to 200°C / 400°F.
Add tsp of coconut oil, tsp turmeric and cumin to aubergine and mix until coated.
Fry your aubergine on a hight heat for 10 mins, flipping to make sure all sides are charred (you may need to do this stage in batches).
Once aubergine is charred, transfer to a baking dish and bake for 15 mins.
Meanwhile, heat tbsp of coconut oil in a large deep pan and fry red onion for 5 mins. Then add garlic and ginger and fry for 2 mins. Then add plum tomatoes, break up well, fry for 5 mins.
Add spices, stir in well and then add a splash of water, stir again and leave to simmer for 5 mins until sauce thickens again. This would be a good time to cook your rice.
Now, add in your baked aubergine, stir well and then add your vegetable stock, coconut milk and coriander. Give it all a good stir and leave to simmer for 15-20 mins, stirring regularly until your curry thickens. Serve with your rice and topped with coriander.
Nutritional Info
Cals – 379
Carbs – 55g
Protein – 8.1g
Fat – 12.5g
Ingredients
Serves Serves 3-4
For The Aubergine
- Tsp of 100% coconut oil
- Tsp of turmeric
- Tsp of cumins
- 2 Aubergines - chopped into large chunks
For The Masala Sauce
- Tbsp of 100% coconut oil
- 1 red onion - finely chopped
- Tsp of garlic and ginger combined
- 1/2 tsp of cumin
- 1/2 tsp of coriander
- 1/2 tsp of turmeric
- 1/2 a tin of plum tomatoes
- 250ml of vegetable stock
- 200ml of light coconut milk
- A handful of chopped coriander
To Serve
- 125g of basmati rice per person
- A handful of chopped coriander
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