Afghan Aubergine Curry with Minted Yoghurt
Amanda
Afghan Aubergine Curry with Minted Yoghurt is an easy main dish or accompaniment. Fried aubergines and onion are placed in a spicy tomato sauce.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Indian
Servings 2
Calories 338 kcal
- 1 Aubergine cut in chunks 350g
- 250 G Carton tomatoes
- 2 Cloves Garlic, crushed
- 1 tablespoon Cumin
- 1 tablespoon Coriander
- ¼ teaspoon Chilli powder
- 2 tablespoon Oil
- 250 G Natural yoghurt
- 1 tablespoon Fresh chopped mint
- 1 tablespoon Fresh chopped coriander
- 1 Onion, finely sliced
- Seasoning
Heat 1 tablespoon 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