A delicious, low FODMAP vegetarian curry, serves 3 as a main course or 6 as a side dish
Ingredients
2 Medium aubergine (approx 550g), cut into wedges 2-3 inches long
3 tablespoons vegetable oil
1 teaspoon fennel seeds
2 teaspoons ground cumin
½ teaspoon turmeric
2 tomatoes (approx 180g) roughly grated (discard the remaining piece of skin) or blitzed in a food processor
½ thumb sized piece of ginger, finely grated
1 small green chilli, de-seeded and finely chopped
A handful of fresh coriander, roughly chopped
A pinch of salt and pepper to season
A little garlic flavoured olive oil to drizzle
Instructions
Place the aubergine wedges in a bowl and coat them with 2 tablespoons of the vegetable oil
Put a large frying pan on a high heat and dry fry the aubergine wedges for a few minutes on each side until they are browned and have softened (do this in 2-3 batches)
When all the wedges have been browned, put them in a bowl and set aside
Reduce the heat on the frying pan to medium and heat 1 tablespoon of vegetable oil and fry the fennel seeds and ground cumin for a minute before adding the ginger, chilli, turmeric and tomatoes
Gently simmer for 5 minutes then add the aubergine wedges and simmer for a further 5 minutes adding extra water as necessary to stop the sauce becoming too dry
Season with salt and pepper then add the chopped coriander and drizzle of garlic oil to serve
Freeze any leftovers for another day
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-aubergine-curry/