Low Fat Delicious Aubergine Curry
Indulge in the rich, aromatic flavors of our **Low Fat Delicious Aubergine Curry**, a healthy yet hearty dish that's perfect for weeknight dinners or cozy gatherings. This vegan-friendly recipe transforms tender aubergine (eggplant) cubes into a silky, flavor-packed curry infused with bold spices like garam masala, turmeric, and cumin. With just a touch of olive oil, this dish keeps things light without compromising on taste. A harmonious blend of tomatoes, garlic, and fresh ginger creates a vibrant, silky sauce, while a sprinkling of fresh cilantro adds a refreshing finish. Ready in under an hour, this low-fat aubergine curry is perfect served over steamed rice or paired with warm flatbreads for a wholesome, satisfying meal. Whether you're a fan of Indian cuisine or looking for meat-free dinner ideas, this easy aubergine curry ticks all the boxes.
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Recipe Information
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
Instructions
First, wash and dry the aubergines. Cut them into 1-inch cubes, leaving the skin on for added texture and flavor.
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.
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.
Mince the garlic cloves and ginger, then add them to the onions. Cook for an additional 2 minutes until fragrant.
Stir in the tomato puree, and cook for another minute to enhance the flavors.
Now, add the chopped tomatoes along with their juice, and bring the mixture to a simmer.
In a small bowl, mix the ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt.
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.
Add the cooked aubergines back into the skillet, along with 1 cup of water. Stir everything together and bring it to a gentle simmer.
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.
Finely chop the fresh cilantro and sprinkle it over the curry just before serving.
Serve hot with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2902 mg | 126% | |
| Total Carbohydrate | 86.9 g | 32% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 44.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2776 mg | 59% | |
*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.
