Recipe of the Week

Roasted Aubergine and Tomato Curry

Aubergines galore!

Our Nutrition Champion Kerry has come up with a very tasty sounding and healthy curry – perhaps you are giving up meat for lent? We hope you enjoy.

Ingredients:

600g baby aubergines, sliced in to rounds

3 tbsp olive oil

2 onions, finely sliced

2 garlic cloves, crushed

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

400ml chopped tomatoes

400ml can coconut milk

Pinch of sugar (optional)

½ small pack coriander, roughly chopped

Rice or chapattis to serve

Method:

Heat oven to 200c/180c fan/gas mark 6. Toss the aubergines in a roasting tin with 2 tbsp of olive oil, season well and spread out. Roast for 20 minutes or until dark golden and soft.

Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 minutes until softening. Stir in the garlic and spices for a few minutes until the spices release their aromas. Tip in the tomatoes, coconut milk and roasted aubergines and bring to a gentle simmer. Simmer for 20-25 minutes, removing the lid for the final 5 minutes to thicken the sauce. Add a little seasoning if you like and a pinch of sugar if needed. Stir through most of the coriander. Serve over rice or with chapattis and scatter the remaining coriander over the curry.

Aubergines are an excellent source of dietary fibre. They are also a good source of vitamins B1 and B6 and potassium. High in the minerals copper, magnesium and manganese, aubergines are rich in antioxidants.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits including reduced risk of heart disease and cancer. They are also a good source of vitamin C, potassium, folate and vitamin K.