Afghan Aubergine Curry with Minted Yoghurt
Afghan Aubergine Curry with Minted Yoghurt is an easy main dish or accompaniment. Fried aubergines and onion are placed in a spicy tomato sauce.
- 1 Aubergine cut in chunks 350g
- 250 G Carton tomatoes
- 2 Cloves Garlic, crushed
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- ¼ Tsp Chilli powder
- 2 Tbsp Oil
- 250 G Natural yoghurt
- 1 Tbsp Fresh chopped mint
- 1 Tbsp Fresh chopped coriander
- 1 Onion, finely sliced
Heat 1 tbsp of oil in a frying pan and fry the aubergine for about 10 minutes until coloured. Set aside.
Heat the remaining oil and fry the onion over a low heat for 10 minutes.
Add the garlic, chilli, coriander and cumin and cook while stirring for 2 minutes.
Add the tomatoes and simmer until thickened before adding the aubergines. Adjust the seasoning and sprinkle over the coriander.
Combine the yoghurt with the mint to serve with the curry.
Calories: 338kcalCarbohydrates: 36gProtein: 10gFat: 19gSaturated Fat: 3gCholesterol: 16mgSodium: 242mgPotassium: 1258mgFiber: 10gSugar: 21gVitamin A: 635IUVitamin C: 27.3mgCalcium: 272mgIron: 4.6mg