Aubergine Korma

This truly is a one pot wonder!

It’s delicious, requires minimal effort and takes no time at all. To make it vegan simply swap the Greek yogurt for coconut yogurt or milk.

Ingredients: Serve 2

• 1 aubergine in 2cm cubes
• 1 teaspoon olive oil
• 1 red onion sliced
• 1 garlic clove crushed and minced
• 30g coriander roughly chopped
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon chilli powder
• 1 stock cube
• 1 medium potato in 2cm cubes
• 100g spinach
• 2 tablespoons greek yoghurt
• a handful of flaked almonds

Method:

1. In a frying pan with a lid fry the aubergine in the oil on a medium heat until the aubergine becomes golden.
2. Add the onion and fry for a couple of minutes.
3. Add the garlic and continue frying until the onion is soft.
4. Add the ground coriander, cumin, turmeric and chilli powder.
5. Add the stock cube, 250ml of water and the potato to the pan. Put the lid on and cook for 15 minutes. Add more water if needed to stop everything sticking.
6. Stir in the spinach. As soon as it has wilted remove the pan from the heat.
7. Stir in the yogurt and top with the flaked almonds and coriander

 

 

 

 

31 Jul This entry was published on July 31, 2016 at 1:28 pm. It’s filed under dinner, glutenfree, vegan and tagged aubergine, aubergine korma, curry, indian, Korma, recipe, spicy, summer, vegan, vegan curry. Bookmark the permalink. Follow any comments here with the RSS feed for this post.