This recipe suggestion can make a great week-day dish, it also makes a nice change eating just vegetables! If you'd like to give it a try here is what you'll need ...
2tbsp olive oil
1 onion, sliced into wedges
1tbsp Thai red curry paste
100g *coconut cream, chopped into pieces
200g cherry tomatoes
Cut the aubergines/eggplants lengthways into 6 wedges, then cut the wedges into 2 pieces.
Heat a griddle/grill pan until hot, brush the aubergines with 1tbsp olive oil and grill in batches, for about 2 minutes on each side, until there are char lines and the aubergines are softened a little. Remove from the pan and set aside.
In a wok heat 1tbsp olive oil and cook the onion over a high heat for a few minutes, stirring all the time. When the onion is starting to caramelise add the red curry paste and cook for 30 seconds.
Stir the *coconut cream into the pan, allow to melt a little, then stir in 300ml hot water. Mix well, bring to the boil and bubble for 2 minutes to thicken the sauce slightly.
Lower the heat and stir in the aubergine pieces and the cherry tomatoes, simmer for 5 minutes, season with salt and black pepper and serve.
Eat on its own, or cauliflower rice or green beans could go well with this dish!
Carbohydrate 6.7g Protein 2.5g Fibre 4.5g Fat 11.6
See original Tesco Real Food idea here