Aubergine and Tomato Curry Recipe
Recipe courtesy of our friends at Nuush Nutrition
Aubergines are such a dream, they cook into something velvety that soaks up all the flavours around it. This vegan curry recipe is rich, bright and beautiful as well as being full of phytonutrients.
- Extra virgin olive oil
- 1 large onion, finely diced, or use frozen chopped (same for chilli and garlic)
- 1 large clove or garlic, peeled and finely chopped
- 1 large red chilli, deseeded and finely diced
- 1 heaped teaspoon of ground turmeric
- 1 heaped tablespoon of curry powder
- 2 medium aubergines, diced
- 2 handfuls of baby tomatoes
- 1 tin of reduced-fat coconut milk (400ml’ish)
- 200ml of tomato passata
- Heaped tablespoon of tomato purée
- A handful of fresh spinach leaves
- Sea salt
Gently fry the onion, chilli and garlic until the onion is translucent.
Stir in the turmeric and curry powder and cook for a minute. Now throw in the chopped aubergine and the whole tomatoes and cook until both are soft, about ten mins.
Pour in the coconut milk and passata and add the tomato purée and some salt (to taste, I used about a heaped teaspoon).
Simmer for 5-10 minutes then add the spinach just before serving
The beautiful purple skin of the aubergine is where so many of its phytonutrients lie. They’re in the skin to give the plant protection from the elements and pests and when you eat them they help to do the same for you.
Aubergines are rich in anthocyanin and a phytonutrient called Nasunin, which is a potent antioxidant to help protect cell membranes from damage.