Name: Creamy aubergine curry
Yield: 4
Ingredients: 2 onions , roughly chopped -; 4cm piece fresh root ginger , chopped -; 4 tbsp toasted flaked almonds , plus 1 tbsp -; 1 tbsp curry powder -; small bunch coriander , stalks and leaves separated -; 2 tsp olive oil -; 2 aubergines chopped into large wedges -; 200ml pot thick Greek yogurt -

Recipe information

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Ingredients for - Creamy aubergine curry

1. 2 onions , roughly chopped -

2. 4cm piece fresh root ginger , chopped -

3. 4 tbsp toasted flaked almonds , plus 1 tbsp -

4. 1 tbsp curry powder -

5. small bunch coriander , stalks and leaves separated -

6. 2 tsp olive oil -

7. 2 aubergines chopped into large wedges -

8. 200ml pot thick Greek yogurt -

How to cook deliciously - Creamy aubergine curry

1. Stage

Whizz the onions, ginger, almonds, curry powder and coriander stalks until pulpy (add a splash of water if needed). Boil the kettle.

2. Stage

Heat the oil in a pan, then fry the aubergine for 5 mins until browned. Scoop out and set aside. Add the onion paste, then cook for a few mins, stirring, until the onions soften. Return the aubergine to the pan with the yogurt and 400ml hot water. Stir, then simmer for 10-15 mins until the aubergine is tender. Season, then serve over basmati rice, scattered with coriander and almonds.