Name: Aubergine and Tomato Traybake Curry
Total time: 120 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 3 Aubergines; 400g Cherry Tomatoes; 2 Cloves of Garlic; 3cm Knob of Ginger; 1 Tsp Ground Coriander; 1 Tsp Ground Cumin; 1 Tsp Turmeric; ½ Tsp Chilli Powder; 400g Chopped Tomatoes; 400g Tinned Chickpeas; 400g Coconut Milk; 2 Green Chillies; Handful of Coriander; Vegetable Oil

Aubergine
& Tomato
Traybake
Curry

Aubergine and Tomato Traybake Curry

A beautiful, mild curry that involves minimal cooking time and maximum flavour. Packed with coconut milk, spices and all the veg.

Asian-Inspired Dinner Party Curry

Heat your oven to 200°C/400°F.

Cut your aubergines into batons.

Toss them into a large roasting tray along with your cherry tomatoes. Grate in your garlic and ginger, then add the coriander, cumin, turmeric and chilli powder. Drizzle with veg oil and salt. Give it a good toss to coat. Roast for 35 mins.

Remove your tray from the oven. Add your chickpeas, chopped tomatoes and coconut milk and stir to combine. Return to the oven for another 25 mins, by which time your sauce should be nice and thick.

Finely slice your green chillies and chop your coriander.

Season the curry to taste, then sprinkle with green chillies and coriander. Serve either over rice or with flatbreads.

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You can get creative with the vegetables in this recipe depending on the season and what you have to hand. Courgettes, squash and cauliflower would also taste great here.

Serves

Aubergines

400 g

Cherry Tomatoes

2 Cloves

Garlic

3 cm

Ginger

1 tsp

Ground Coriander

1 tsp

Cumin