Ingredients:
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 large aubergine, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp curry powder
- 150g cherry tomatoes, halved
- 1 x 400g tin of chopped tomatoes
- 1 x 400g tin of coconut milk
- Salt and black pepper
- 1 tbsp mango chutney
Method:
- Heat the oil in a frying pan over a medium-high heat. Add the aubergine and cook for 3-4 minutes, stirring to brown on all sides.
- Reduce the heat and add the onion. Cook for about five minutes until soft.
- Stir in the garlic, curry powder, turmeric and coriander. Cook for one minute until fragrant.
- Add the cherry tomatoes and cook, stirring, for about two minutes, then pour in the chopped tomatoes and coconut milk. Simmer for 15 minuntes or thickened to your liking.
- Stir in the mango chutney, sprinkle over the chopped coriander and serve on a bed of rice with naan bread.
