Roasted Aubergine and Tomato Curry by Spice Box

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Roasted Aubergine and Tomato Curry

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Roasted Aubergine and Tomato Curry

Indian

Main

1.5 hours

Vegetables/vegetarian

Easy

Serves

Roasting the tomatoes and aubergines for this simple vegan curry recipe adds extra layers of umami to the dish. Serve with your favourite Indian flatbreads.

Recipe courtesy of

Ingredients

2 large aubergines
6 large vine tomatoes (halved)
5 garlic cloves
100ml vegetable oil
2 tsp cumin seeds
1 bunch of coriander, stalks and leaves finely chopped separately
1 bay leaf (optional)
1 large red onion, sliced
Thumb-sized piece of ginger, grated
2 tsp ground coriander
1 tsp red chilli flakes
1 tbsp tomato paste
1 tsp turmeric
1 tsp garam masala

Method

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Method

Preheat the oven to 180°C. Cut the aubergine into rounds and lay flat on a baking sheet. Sprinkle generously with salt and set aside for 10 minutes. On another baking sheet, lay out the tomatoes (cut-side up) and garlic cloves (in their skins) and cover generously with oil (olive or vegetable oil is fine) and a sprinkling of salt. Once the salt has worked its magic and softened the aubergines slightly, add them to the tomatoes. You may need to spread the vegetables over 2 trays. Place the tray(s) in the oven for 45—60 minutes, until the vegetables are soft and caramelised.
Take a large frying pan and add the oil. When the oil is hot add the cumin seeds, coriander stalks and bay leaf. Add the onion with a large pinch of salt and cook slowly until caramelised. When the onions are half-cooked add the ginger, coriander powder, red chilli flakes and tomato paste, adding a splash of water if needed. Cook out for 5 more minutes.
Add the roasted vegetables. Squish the tomatoes and garlic with the back of your spatula so they dissolve into the sauce. Add the turmeric and a cup of water and simmer for 5 minutes. Taste for seasoning. Finish by stirring through the coriander leaves and garam masala.