Low Fat Delicious Aubergine Curry

Experience the rich and aromatic flavors of this Low Fat Delicious Aubergine Curry, a vibrant plant-based dish that's as healthy as it is satisfying. Tender chunks of aubergine are sautéed to perfection before being simmered in a luscious, spiced tomato sauce infused with garlic, ginger, and an array of fragrant Indian spices like cumin, turmeric, and garam masala. With just a touch of olive oil and no heavy cream, this curry offers a guilt-free indulgence packed with wholesome ingredients. Ready in under an hour, this vegan-friendly recipe makes a fantastic weeknight dinner, especially when paired with fluffy steamed rice or warm flatbreads. Top it off with fresh cilantro for a burst of freshness that's sure to elevate every bite. Perfect for curry lovers seeking a lighter, low-fat alternative without sacrificing bold flavor!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Aubergines (Eggplants)
• 2 tablespoons Olive oil
• 1 large Onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 tablespoons Tomato puree
• 1 400g can Canned chopped tomatoes
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Red chili powder
• 1 teaspoon Salt
• 3 tablespoons Fresh cilantro (coriander)
• 1 cup Water

Directions

Step 1

First, wash and dry the aubergines. Cut them into 1-inch cubes, leaving the skin on for added texture and flavor.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the cubed aubergines, and cook for about 10 minutes, stirring occasionally, until they start to brown and soften. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Finely chop the onion, and add it to the heated oil. Sauté for about 5 minutes until the onions are soft and translucent.

Step 4

Mince the garlic cloves and ginger, then add them to the onions. Cook for an additional 2 minutes until fragrant.

Step 5

Stir in the tomato puree, and cook for another minute to enhance the flavors.

Step 6

Now, add the chopped tomatoes along with their juice, and bring the mixture to a simmer.

Step 7

In a small bowl, mix the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt.

Step 8

Add the spice mixture to the skillet, stirring well to ensure the spices are evenly distributed. Cook for 5 minutes, allowing the flavors to develop.

Step 9

Add the cooked aubergines back into the skillet, along with 1 cup of water. Stir everything together and bring it to a gentle simmer.

Step 10

Cover the skillet with a lid and let the curry cook for about 10 minutes, or until the aubergines are tender and the sauce has thickened.

Step 11

Finely chop the fresh cilantro and sprinkle it over the curry just before serving.

Step 12

Serve hot with steamed rice or flatbread for a complete meal.

Nutrition Facts

Serving size	(1537.2g)

Amount per serving	% Daily Value*
Calories	637.4

Total Fat 31.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2902.3mg	0%
Total Carbohydrate 86.9g	0%
Dietary Fiber 29.0g	0%
Total Sugars 44.1g
Protein 14.8g	0%

Vitamin D 0IU	0%
Calcium 258.3mg	0%
Iron 9.4mg	0%
Potassium 2776.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 8.5%

Carbs: 50.1%