Add tomatoes salt and drained aubergines. Aubergineeggplant olive oil and salt.

Burnt Aubergine In Spicy Tomato Sauce With Tahini And Pine Nuts Noorishbynoor Tomato Sauce Aubergine Spicy Tomato Sauce

Add the curry leaves all of the tomatoes.

Tomato and aubergine curry. Tomatoes are wonderful foods for the liver containing critical nutrients that the liver thrives on. Stir for five minutes add lemon juice cover and cook slowly until the aubergine is tender stirring occasionally. Stir in the tomato purée and aubergines and cook for a further 3-4 minutes.

Add the tomatoes tomato purée sugar and 125ml water and cook part-covered for 1015 minutes until the aubergine is tender and the curry has reduced and. A bright and vibrant vegetarian curry that is. Instructions Mist a large lidded pan with cooking spray and put over a medium-high heat.

Rinse the aubergine briefly and pat dry with kitchen towel. Pour in the coconut milk and passata and add the tomato purée and some salt to taste I used about a heaped teaspoon. Cook for a few minutes until soft.

Put a plate on top and weigh down with tins. Add 300ml of water and the tomato purée and stir well. Stir in the salt turmeric cumin coriander tomato puree and sugar.

Add the curry paste and cook for a minute or two with the onion and garlic until the flavours are released. Heat 2tbsp oil in a large pan and fry the aubergine over a. They also help to rid sludge from the gallbladder something we all desperately need.

Cook the onion for 6-8 minutes until soft. Add the spices and cook for a further 1 minute. Now throw in the chopped aubergine and the whole tomatoes and cook until both are soft about ten mins.

Add the remaining oil and gently fry. Coconut milk chopped tomatoes and chickpeas. 10 rijen Aubergine Tomato Curry with Indian Flatbreads.

1 Spray a large non-stick frying pan with low-calorie cooking spray and cook the onions garlic ginger and chilli for 4-5 minutes or until softened stirring occasionally. Stir in the turmeric and curry powder and cook for a minute. Onion ginger garlic and green chili.

Add chopped tomatoes and aubergine to the wok and stir well. This tomato and aubergine curry is adapted from a Meera Sodha tomato curry recipe that features in her beautiful book East. To make this curry you will need.

Directions Layer the aubergine in a colander sprinkling with salt as you go. Tip in the tomatoes coconut milk and roasted aubergines and bring to a gentle simmer. Ingredients onion 1 chopped oil aubergine 2 sliced into discs turmeric 1 tsp ground cumin ½ tsp ground coriander 1 tsp nigella seeds 1 tsp cherry tomatoes 1 punnet coriander leaves a handful naan bread and plain yoghurt to serve.

Mix together and when the mixture is looking paste-like add 150ml of warm water followed by the aubergine. Stir in the tomatoes and aubergines cover and cook for 45 minutes or. Carefully coat the aubergine in the tomato mixture and pop the lid back on the pan.

Add the chickpeas if using and cook in for a minute or two before serving. Heat oil and fry spices for 2 minutes. Heat some oil in a large wok or skillet over medium-high heat and add the onion and garlic.

Simmer for 20-25 mins removing the lid for the final 5 mins to thicken the sauce.

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