Slow cooker aubergine and cherry tomato curry recipe
 This veggie-packed aubergine and cherry tomato curry uses rogan josh paste to make a light and healthy summer lunch or supper. There is a little on-the-hob prep to be done here, but it really helps to bring out the flavours before it all goes into the slow cooker. 2 tbsp olive oil1 large onion, finely sliced2.5cm/1in piece fresh root ginger, peeled and grated3 large garlic cloves, finely chopped70g/2½oz rogan josh curry paste1 large aubergine, diced1 cinnamon stick400g/14oz cherry tomatoes100g/3½oz Greek yoghurtsmall bunch fresh coriander, chopped, plus extra to servea squeeze of lemon juice, plus lemon wedges to servesalt cooked rice, to serve 2 tbsp olive oil 1 large onion, finely sliced 2.5cm/1in piece fresh root ginger, peeled and grated 3 large garlic cloves, finely chopped 70g/2½oz rogan josh curry paste 1 large aubergine, diced 1 cinnamon stick 400g/14oz cherry tomatoes 100g/3½oz Greek yoghurt small bunch fresh coriander, chopped, plus extra to serve a squeeze of lemon juice, plus lemon wedges to serve salt cooked rice, to serve Method Preheat the slow cooker to high. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes.Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. Preheat the slow cooker to high. Preheat the slow cooker to high. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion and cook for about 8 minutes until golden. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Add the ginger, garlic and curry paste and cook for a few more minutes. Add the aubergine and stir well to coat it with the spices, then tip everything into the slow cooker and add the cinnamon stick. Cook for 45 minutes. Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Stir in the cherry tomatoes and cook for another 45 minutes, until the aubergine is tender and the tomatoes are bursting. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Gently stir in the yoghurt and coriander, being careful not to break up the tomatoes too much. The sauce should be thick and creamy; add a dash of water if you feel it’s too thick. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges. Add the coriander and lemon juice and season to taste with salt. Scatter coriander leaves over the curry and serve with rice and lemon wedges.