Aubergine & Coconut Curry

A vegetarian option and about the only dish I like Aubergine in!

Aubergine is helpful for lowering high cholesterol and the fat in this meal helps to fill you up. It is plant fat versus animal fat which is less likely to raise LDL.

Makes 4 servings 

One Serving:    24g Carb    434 Kcals   Protein: 7.8g  Fat: 33.   FIbre 8.25g


Makes 4 Servings

60ml, 4 tablespoon olive oil

100g, 1 medium onion, thinly sliced

200g, I medium Aubergine, cut into bite-size chunks

30g fresh ginger, peeled and grated

1 red chilli, chopped

1 tablespoon Garam Masala (spice)

80g, 1 medium carrot, organic, cut into chunks

1 x 400g tin of chopped tomatoes

1 x 400g tin of chickpeas

1 x 400g tin of coconut milk, full fat

25g  small bag of fresh coriander, finely chopped

125g baby leaf spinach

Salt & Black pepper


  • Heat 2 tbsp olive oil in a non-stick pan and fry the aubergine until golden brown and beginning to soften. Set aside on a plate.
  • Add 1 tablespoon of olive to the pan and fry the onion over a medium heat for 10 minutes until softened
  • Add the ginger chilli and spice to the onion, stir for 2 mins
  • Return the aubergine to the pan along with the carrot, tomatoes, chickpea, and coconut milk. Bring to the boil, cover and simmer until the carrots are tender, about 15 mins.
  • Taste and add seasoning. Just before serving, stir in the spinach followed by half the coriander, Garnish with the remainder of the coriander