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Sri Lankan Inspired Aubergine Slow Cooker Curry

This dish is inspired by the rich aubergine dishes of Sri Lanka. But instead of unhealthy long frying of the individual ingredients, let the slow cook...This dish is inspired by the rich aubergine dishes of Sri Lanka. But instead of unhealthy long frying of the individual ingredients, let the slow cooker do the work! If you really love the flavour of coconut, you could serve this with a generous blob of coconut yoghurt, but we think it tastes deep, aromatic and it's super easy to batch cook. Read more This dish is inspired by the rich aubergine dishes of Sri Lanka. But instead of unhealthy long frying of the individual ingredients, let the slow cooker do the work! If you really love the flavour of coconut, you could serve this with a generous blob of coconut yoghurt, but we think it tastes deep, aromatic and it's super easy to batch cook. This dish is inspired by the rich aubergine dishes of Sri Lanka. But instead of unhealthy long frying of the individual ingredients, let the slow cooker do the work! If you really love the flavour of coconut, you could serve this with a generous blob of coconut yoghurt, but we think it tastes deep, aromatic and it's super easy to batch cook.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Ingredients

Serves 3

Metric Imperial

olive oil

ginger

finely diced

garlic cloves

grated

curry leaves

cumin (ground)

cayenne pepper

curry powder

cinnamon stick

red chilli flakes

white onion

sliced

aubergine

cut into 2 cm pieces 2 aubergines

tomato puree

chopped tomatoes (can)

vegetable stock cube

crumbled mushroom

water

wholegrain rice

saffron

peas (frozen)

coconut milk (can)

coriander

lime

zest and juice

pomegranate (seeds)

Share ingredients

Ingredients

Serves 3

Metric Imperial

olive oil

ginger

finely diced

garlic cloves

grated

curry leaves

cumin (ground)

cayenne pepper

curry powder

cinnamon stick

red chilli flakes

white onion

sliced

aubergine

cut into 2 cm pieces 2 aubergines

tomato puree

chopped tomatoes (can)

vegetable stock cube

crumbled mushroom

water

wholegrain rice

saffron

peas (frozen)

coconut milk (can)

coriander

lime

zest and juice

pomegranate (seeds)

Share ingredients

Method

Gather your ingredients.

Set the slow cooker to its highest setting. Add the olive oil, together with ginger, garlic, curry leaves and all other dry spices. Replace the lid and leave for 15 minutes. It won’t sizzle like in a pan but it will start to smell amazing.

Add the onions to the now-infused, hot oil and stir well.

Next, add the aubergines, the tomato puree, and the tinned tomatoes, with the water.

Add the stock cube together with a good pinch of salt and pepper. Cook on ‘High’ for five or ‘Low’ for six hours.

Twenty minutes before serving, get your rice on the boil according to the packet instructions along with the saffron. It should take about 15-16 minutes, then stir through, season and leave the lid on to steam and retain heat.

Ten minutes before serving, add the frozen peas to the slow cooker.

Give the coconut milk a good shake or stir and gently add this in too before replacing the lid. Turn to, or continue on, ‘Low until ready to serve.

Serve the curry with a generous sprinkle of coriander leaves and the grated zest and juice of half the lime. Serve the rice with a sprinkle of pomegranate seeds and a lime wedge for each person.

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