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Aubergine and Cashew Nut Curry |
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Preparation time:
5 minutes
Cooking time:
20 minutes
Serves:
4
Calories:
175
(per serving)
Fat:
11
g (per serving)
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Ingredients
2 aubergines
1 tbsp oil
1 onion
1 green chilli, deseeded and finely sliced
2 tbsps Korma curry paste
425g tin chopped tomatoes with garlic
50g 1 3/4 ozcashew nuts, lightly toasted
4 tbsps fat-free Greek yoghurt
Fresh coriander, to garnish
Cut the aubergines into big chunks, then heat the oil in a large saucepan, over a medium heat. Slice the onion, and then add it to the saucepan, gently frying the vegetables for two minutes before adding the chilli. Stir in the curry paste and cook for another two minutes.
Stir in the chopped tomatoes and the aubergine chunks, then season to taste. Cover and simmer for 15 minutes.
Add the lightly toasted cashew nuts and simmer for a further 2-3 minutes.
Spoon the curry from the saucepan into bowls and serve garnished with a spoonful of yoghurt and coriander sprigs. Add a portion of plain rice (not included in the calorie count), if desired.
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