Add the ginger turmeric cumin mustard seeds chilli and 1 teaspoon of salt. Add a splash of water and cook for 56 minutes or.

Slimming Eats Low Syn Aubergine Courgette Sweet Potato And Lentil Curry Gluten Free Dairy Free Vegetarian Slim Sweet Potato Curry Aubergine Recipe Curry

Cubes of aubergine potato and onion are flavoured with curry powder chilli mustard ginger and turmeric to create this spicy vegetable curry with baking.

Potato aubergine curry. While the curry is. Add the onion and cook for 10min until softened. 1 teaspoon garlic crushed 2 medium tomatoes chopped ½ teaspoon turmeric.

450g whitered potatoes with skin and cut into 2cm cubes 300g aubergine cut into 25cm cubes. Heat oil in a saucepan over low heat. Season with salt and pepper.

Once the onion starts to brown add in the aubergine and a generous pinch of salt. Rinse and pat aubergine cubes with kitchen. Add turmeric stir then crush cumin.

Stir in garam masala black onion seeds turmeric ginger and garlic and cook for 1min. 1 tablespoon rapeseed oil. 2 medium potatoes washed and diced.

Add the new potatoes and tomatoes and stir in. 1 tsp of cumin seeds. Add onions aubergine potatoes mushrooms and cook gently for 2 minutes.

Also known as brinjal curry cubes of eggplant and potatoes. Heat the oil in a large pan. Season generously with salt and leave to drain for 30 minutes.

Its one of the simplest ways to pull off a flavour-packed healthy eggplant curry recipe with all the cooking action in one pot. Stir in potatoes aubergines and chopped chilli pepper. Heat the oil in a large pan over medium heat.

Ingredients to serve 4 people. Heat oil in deep frying pan or wok for about 1 minute add diced potatoes stir in until edges go transparent about 2-3 minutes and add aubergine. Stir in the onion and cook for a further 10 mins until the aubergine is golden and the onion soft.

Fry everything together for a few minutes and stir in the potato. Add flour chilli garlic ginger curry paste and. 1 aubergine aka eggplant washed and diced.

Add onion and fry until softened. Place cubes of aubergine into a colander. Heat the oil in a large saucepan add the aubergines and cook for 5 mins.

1 tsp oil most cooking oils are fine but try and use one which is low in saturated fats and trans fats if you are watching calories you can use. Stir in the garlic cumin seeds and curry paste and cook for 2 mins. Add fennel seeds 1 tsp ground coriander 1 tsp 12 tsp of ground cardamon 12 tsp of ground turmeric.

½ teaspoon red chilli powder. Add the sweet potato cover the pot turn down the heat to a whisper and leave to cook for 20 minutes until the aubergine has collapsed and the sweet potato is very tender. ½ teaspoon black mustard seeds.

Roast in the oven for 25 minutes or until coloured and softened. Place the halloumi sweet potato aubergine and broccoli spears in a roasting tin and toss in the oil.

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