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Afghan Aubergine Curry with Minted Yoghurt is an easy main dish or accompaniment. Fried aubergines and onion are placed in a spicy tomato sauce.

Afghan Aubergine Curry with Minted Yoghurt

Amanda Wren-Grimwood
Afghan Aubergine Curry with Minted Yoghurt is an easy main dish or accompaniment. Fried aubergines and onion are placed in a spicy tomato sauce.
4.2 from 5 votes
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 2
Calories 338 kcal

Ingredients
  

  • 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
  • Seasoning

Instructions
 

  • 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.

Nutrition

Calories: 338kcalCarbohydrates: 36gProtein: 10gFat: 19gSaturated Fat: 3gCholesterol: 16mgSodium: 242mgPotassium: 1258mgFiber: 10gSugar: 21gVitamin A: 635IUVitamin C: 27.3mgCalcium: 272mgIron: 4.6mg
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