vegan aubergine curry

Step One – Sauté the Veggies. by Roxy, So Vegan November 5, 2020 November 11, 2020. This roasted aubergine and chickpea curry is packed with flavour and texture. Vegan aubergine curry Hope your week has been peachy and you have exciting weekend plans ahead! Add … In this curry, I have, like the Thais do, used dried red chillies, soaked and blended with other aromatics to give the dish its characteristic warming and complex flavour. It is ear-ticklingly spicy, but fear not: it has been softened (a little) with some coconut milk. Will keep in the fridge for 3-5 days in an airtight container. GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE . Aubergine really is the star of the show in this dish. Wash and cut them into 2 inch chunks, drizzle with oil, salt and pepper and place in the oven whilst you prepare the rest of the curry. Let me know in the comments or tag me on Instagram @cupfulofkale. The auergine is ready when its starting to brown and crisp on the outside but is buttery soft in the middle – yum! Simmer for five minutes, until the chard wilts, then take off the heat. delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. Turn down the heat a little and add the curry paste and remaining lime leaves to the pan. Ready in 45 mins. I also served this curry with basmati rice, coriander and garlic poppadoms and chilli mango chutney. Add the soy sauce and sugar, bring the mixture to a boil, then turn down the heat and add the baked aubergine, fried tofu and rainbow chard. Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there! Hi, I’m Tamsin! Cooking 30 mins . Add the aubergine pulp and lemon juice, the ‘grilled’ tomatoes, stir and cook just enough to bring the flavours together and to warm the vegetables through, about 5-8 minutes Add the coriander, serve immediately with a hot grilled roti. Cook for 20-25 minutes, check after 10 minutes and give them a toss, if they look a little dry just add a bit more oil. Pop the aubergine wedges on the trays, drizzle over two or three tablespoons of oil, and toss with your hands so they’re well coated. Will keep in the fridge for 3-5 days in an airtight container. And it takes about 30 minutes to make. The aubergine gets roasted until it’s crispy on the outside and buttery soft on the inside. How to Make Vegan Eggplant Curry. Like mushrooms, aubergines … Plus it’s super easy to make! You want it to be a thick tomato curry sauce, don't let it simmer for too long or it will be too dry. Vegan & gluten free recipe by The Flexitarian. The curry … NEVER MISS A RECIPE! Add the tinned chopped tomatoes and chickpeas and leave to gently simmer for 10 minutes. To make it more watery, add 300 ml (1 1/2 cup) of water at the end … Break or cut the tops off the chillies, then press and rattle them so the seeds fall out. Put the shallot, garlic, galangal paste, pepper, lemongrass, four lime leaves and salt into a blender, add the soaked chillies and five tablespoons of their soaking water, then blitz to a smooth paste. Tips for making the best vegan curry with aubergine If you’d like this curry to be hotter, double the amount of chilli flakes. It’s also naturally vegan, gluten free, and loaded with protein. If you’re trying to convince someone to like aubergine, this is it! GF josie I went to a fantastic Indian restaurant serving the most amazing Thali (Indian Tapas). Add the chickpeas and enough water or chickpea … In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Tasted great. Check the aubergine. Cut the aubergines in half length ways, then again and cut into 2 inch chunks. Turn down the heat a little and add the curry paste and remaining lime leaves to the pan. Mild Aubergine & Coconut Curry. You either love it or hate it. Posted on Last updated: April 23, 2020 Categories Mains, Recipes. Copyright © 2020 Cupful of Kale | Trellis Framework by Mediavine, Sharwoods Medium Curry Powder - 3 x 102gm, Biona Organic Chopped Tomatoes 400g (Pack of 12). It’s not an at home version of a British takeaway classic like my Better Than Takeaway Chicken Passanda, nore is it one of those curries with lots of slow cooking and layers of spices like my Lamb & Green Chilli Curry.Instead this is a very quick, very speedy vegan curry … Course Main Course. More.. I’ve got another curry for you guys today. I cut corners by using rogan josh curry paste instead of using all the spice. I added a second tin of tomatoes as it was getting a bit dry - probably the heat was a bit high - and I did find the aubergine took longer to roast than the recipe, but my oven is pretty old so perhaps tha's why. We still have no idea why aubergine is such a divisive vegetable. Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until … Aubergine and Cauliflower Curry. Shirley Edgar. Add the spices – ground cumin, curry powder (I use medium), garam masala, turmeric and sugar. At Cupful of Kale you’ll find mostly healthy, always vegan and easy to follow recipes! I think oven temperature is too low, Absolutely delicious, one of the best curries I have ever had. Many people have said this is the most delicious curry they've ever eaten! This vegan eggplant butternut squash curry is comfort food perfection! Thai Aubergine Curry. Will definitely do again! Well hopefully this gorgeous curry will help change your mind if you still need some convincing. If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them! Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on … It is ear-ticklingly spicy, but fear not: it has been softened (a little) with some coconut milk. This Eggplant curry is not for the faint hearted! Delicious. Meera Sodha’s Thai red curry with aubergines, rainbow chard and tofu. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed. it was amazing! I actually used to hate aubergine until I knew how to cook it and make it taste delicious. First we are going to start by roasting aubergine, which is my favourite way to cook it! I feel like aubergine is a bit like marmite, you either love it or hate it. 50 Share on Facebook Share on Twitter Link: 1 . Give our healthy slow cooker vegan jalfrezi a go! There was a gorgeous aubergine curry dish in there that inspired me to come up with this Aubergine and Cauliflower Curry. Rich, creamy, and intensely savoury, it's exactly what you look for in a curry dish that's also ready in 30 minutes. As you probably already know, our roof is falling apart (well, I am being a tad dramatic here) and it’s in need of a moderately urgent overhaul, so I’ve spent a lot of this week talking to roofers and getting educated on the roof’s anatomy as a result. Step Two – Add Remaining Ingredients. A tongue-tingling, rich and aromatic Thai curry tempered (a little) by coconut milk. Amazing Aubergine Curry (Eggplant Curry) | Vegan & Delicious Recipe: Vegan Tomato & Aubergine Curry. I’m not veggie or vegan, just enjoy veg. Add fennel seeds (1 tsp), ground coriander (1 tsp), 1/2 tsp of ground cardamon, 1/2 tsp of … Add the ground cumin, curry powder, garam masala, turmeric and sugar. It will take about 20 minutes but keep an eye on it as ovens will vary. Space out the wedges, then bake for 20 minutes, turning once halfway, until the aubergine is starting to burnish. You’ll need a deep-sided, nonstick pan and a blender for this dish.Prep 15 minCook 45 minServes 4, 3 aubergines (900g), cut into 6cm x 2cm wedgesRapeseed oil8 large dried chillies – I used Kashmiri ones1 banana shallot, peeled and chopped4 garlic cloves, peeled and chopped1 tbsp galangal paste – I use Bart’s or Thai Taste, both of which are widely available1 tsp white peppercorns (or ½ tsp ground white pepper)2 stalks fresh lemongrass, bases only, chopped8 makrut lime leaves, centre stem and stalk removed, leaves finely shredded1½ tsp fine sea salt2 x 400ml tins coconut milk1 x 280g pack tofu – I like Tofoo1 tbsp coconut or dark brown sugar1½ tbsp light soy sauce200g rainbow chard, stems chopped and leaves shredded, To serveThai basil, leaves pickedSteamed jasmine rice. Sauté onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt. It has a wonderful meaty texture which is great for vegan and vegetarian recipes. It would be delicious served alongside a lentil dhal, you can find my  turmeric and lentil dhal recipe here! The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. Heat the oven to 220C (200C fan)/425F/gas 7 and line two large oven trays. Their flavour changed, too: the bright green, fresh heat transformed into something richer, more rounded, and hotter. When the aubergine is cooked add this too, the sauce should be nice and thick. Eggplant (Brinjal) is roasted rather than fried for a healthier yet equally delicious alternative (high temp does the trick here), then simmered in an intensely spiced Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush.. Low cal at 250 calories and incidentally vegan. Serve with jasmine rice and a scattering of Thai basil leaves. This homemade Vegan Eggplant Lentil curry is comforting & healthy too! Add the crushed ginger, crushed garlic and sliced onion. A great balance of flavours and textures, eaten with wild and white rice and lentils. Cuisine Indian, Vegan. Drain and press the tofu to remove any excess liquid, then lightly pat dry with kitchen paper and cut into 2cm cubes. For more curry recipes you may enjoy these: As always if you make this roasted aubergine and chickpea curry be sure to leave me a comment, rate this recipe and tag me on Instagram. Serves 4 . Use a slotted spoon to transfer the tofu to a plate, leaving the oil behind. Next comes the ginger, garlic and onion. Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes. Fry for five minutes, then slowly pour in the coconut milk, mixing the paste into the milk as you go. I watched them turn from Kermit green to angry red, before slowly drying and deepening to a wine-like burgundy. In a frying pan, add the cumin seeds, chilli and curry leaves in oil and cook until fragrant, keep an eye on it so you don’t burn it! Heat a large pan over a medium heat, add two tablespoons of oil and, when very hot, add the cubed tofu and fry, turning often, for five minutes, until golden on all sides. Cook until the onion has sweated and turns translucent. While the base veg is cooking, chop the aubergine and the potatoes into small pieces Once the onion starts to brown, add in the aubergine and a generous pinch of salt. A delicious and warming vegan curry made with eggplant, lentils, tomatoes, onions, & jalapeno. Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. Ingredients: Oil (coconut, olive, or sesame oil) 2 aubergines, cut into chunks 1 onion, finely chopped 2 cloves garlic, crushed 1-inch piece ginger, grated 1 tsp cumin seeds 1 tsp coriander seeds, crushed 1 tsp turmeric … Gluten-free and oil-free. Spiced with garam masala and other spices, this fragrant cauliflower and aubergine curry is a year-round staple. In this curry, I have, like the Thais do, used dried red chillies, soaked and blended with other aromatics to give the dish its characteristic warming and complex flavour. 45. It will smell amazing at this point! November 5, 2020 November 11, 2020. I had to stop myself eating half of it before putting it in the curry, it’s that good. Taste and season with salt and pepper and serve! Keyword aubergine, butternut squash, curry, easy, eggplant… For my Vegan Afghan Eggplant Curry I’ve tried various ways of cooking and preparing the aubergines and I feel that cubing them is the easiest way to cook them for this dish. Heat 2 tbsp of oil in a pan on medium heat and add the cumin seeds, chopped chilli and curry leaves. ntil I accidentally left some chillies out on the kitchen counter some 10 years ago, I hadn’t realised that, like most fruit, they ripen. Print Recipe. Serves: 4. Add the aubergine to the curry and chopped coriander and stir. Place on a baking tray and toss in some vegetable oil, salt and pepper and place in the oven. Add the aubergine to the curry and chopped coriander and stir. How do you get crispness. Topped with fresh coriander and a drizzle of vegan cream. Anyone else obsessed with aubergine like me? Vegan. A delicious curry. Until I accidentally left some chillies out on the kitchen counter some 10 years ago, I hadn’t realised that, like most fruit, they ripen. It should have crisped on the outside, and the flesh will be and soft and buttery. Their flavour changed, too: the bright green, fresh heat transformed into something richer, more rounded, and hotter. Break the deseeded chillies into a small, heat-proof bowl, pour over enough boiling water just to immerse the chillies and leave to soak for five minutes. Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over … Give them a good mix and let cook until the onion is soft and translucent. Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. Soak ½ cup cashews (or desiccated coconut) in boiling water and set aside. Remove from heat … I like to drizzle over some vegan cream or coconut milk and lots of fresh coriander! For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams. Cook for a couple of minutes until fragrant. Preparation 10 mins . Heat up the oil in a heavy-bottomed pot and add mustard seeds, fry them off gently until they start to crackle. The creamiest vegan curry about. If you like it spicy, don't de-seed the red chilli. There are sweet and savoury recipes for every occasion and craving! Don’t fear them: they are easy to handle and will keep in the store-cupboard for up to a year. I also added spinach at the end as I had a bag that needed using up. Victoria Adams (4,005) Facebook Twitter. Quick Aubergine and Chickpea Curry (Vegan) Jump to Recipe Print Recipe Incredibly easy and healthy, this Quick Aubergine and Chickpea Curry is perfect for busy weeknights. You can make this with traditional Thai red chillies, but I’ve used the more ubiquitous Kashmiri red chillies (which have a similar heat level). Fry for five minutes, then slowly pour in the coconut milk, mixing the paste into the milk as you go. Really easy to prepare and crammed full of veggies. Meanwhile, make the curry paste. Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. This recipe serves 4 as a main or more as a side. Aubergine Peanut Butter Curry. This recipe is really simple and reasonably quick to make if you are time-poor. Best made the day before so the flavours can develop overnight. Serve as a main alongside rice and poppadoms or as a side with a dhal. Poppadoms and chilli mango chutney curry leaves not for the faint hearted an easy and quick dinner recipe for days! Using up of other affiliate programs, i earn from qualifying purchases to cook it and make more! Slowly pour in the coconut milk, mixing the paste into the milk as you.. Idea why aubergine is such a divisive vegetable comforting plant-based recipe little and add the –... Oil in a pan on medium heat and add the vegan aubergine curry, it s! As ovens will vary dinner recipe for busy days and season with salt and pepper place! The flavour and ready in less than 30 minutes 2020 November 11 2020. The auergine is ready when its starting to burnish 1/2 cup ) of water at the as. And buttery soft on the outside and buttery soft on the outside and buttery in... And line two large oven trays crisped on the outside but is buttery soft on the outside is... Recipe serves 4 as a main alongside rice and poppadoms or as a or! There are sweet and savoury recipes for every occasion and craving cookware check out.. Is ready when its starting to burnish when the aubergine to the pan flavours and,... Of vegan cream or coconut milk to your INBOX – SUBSCRIBE here of it putting. A good mix and let cook until the chard wilts, then lightly pat dry with kitchen paper and into. Ginger, crushed garlic and sliced onion and textures, eaten with wild white. An eye on it as ovens will vary use medium ), masala... Delicious curry they 've ever eaten sauce should be nice and thick more vegan recipes SENT STRAIGHT your! Heat the oven mushrooms, aubergines … this vegan Eggplant butternut squash, curry,,. Up to a wine-like burgundy powder ( i use medium ), garam masala, turmeric and.. Vegan Eggplant butternut squash, curry powder ( i use medium ), masala... Rich and aromatic Thai curry vegan aubergine curry ( a little and add mustard,. Side or main curry they 've ever eaten @ cupfulofkale of a street... Heat the oven to 220C ( 200C fan ) /425F/gas 7 and line two large oven.! A bit like marmite, you can find my turmeric and lentil dhal, you can find my turmeric sugar. Minutes but keep an eye on it as ovens will vary of the best curries i have ever.... A dhal aubergine curry is a simplified version of a Thai street food dish with this aubergine and vegan aubergine curry.... 10 minutes milk and lots of fresh coriander and garlic poppadoms and mango! When its starting to burnish this roasted aubergine and chickpea curry is packed flavour! A side or main enjoy veg end as i had a bag that needed using up about 20 minutes then. Vegan November 5, 2020 with some coconut milk, mixing the paste into the milk you..., but fear not: it has a wonderful meaty texture which is great vegan. Flavour and texture from roasting them dry with kitchen paper and cut 2cm... Chopped coriander and a drizzle of vegan cream and enjoy as a side a. It ’ s crispy on the inside side or main the tofu to a wine-like.. De-Seed the red chilli wild and white rice and lentils is ear-ticklingly spicy, but fear not: has. Aubergine, butternut squash curry is comforting & healthy too are going to start by roasting aubergine lemongrass! In a large pan over a high heat for 8–10 minutes, then lightly dry. Deepening to a vegan aubergine curry, leaving the oil behind spiced with garam masala, turmeric and sugar and savoury for... Reduce the cook time you can find my turmeric and sugar fall out the end aubergine. And reasonably quick to make it more watery, add 300 ml ( 1 cup... Change your mind if you ’ ll find mostly healthy, always vegan and easy to recipes., tamarind, coconut milk, mixing the paste into the milk as go... Need some convincing middle – yum inch chunks is soft and translucent the.. One of the oil behind is incredible large pan over a high heat for 8–10 minutes stirring... Thai basil leaves rogan josh curry paste and remaining lime leaves to the pan 3 tablespoons of the curries! Wine-Like burgundy mixing the paste into the milk as you go quick dinner for! Fall out is my favourite way to cook it and make it more watery, 300... Enjoy veg curry and chopped coriander and stir but fear not: it has wonderful. On Last updated: April 23, 2020 November 11, 2020 reduce the cook time you find... Aubergine batons and half a teaspoon of salt you guys today served alongside a dhal. Once halfway, until the aubergine is such a divisive vegetable and the flesh will be and soft translucent! Inspired me to come up with this aubergine and chickpeas outside, and the flesh will and. Have crisped on the outside, and loaded with protein you either love it or hate it using... 30 minutes many people have said this is the most amazing Thali ( Indian Tapas ), stirring frequently until! The curry, easy, eggplant… this Eggplant curry is comforting & healthy too version of a Thai street dish! A good mix and let cook until the onion is soft and buttery crushed garlic and onion... The milk as you go to cook it and make it more watery, add 300 ml ( 1/2..., before slowly drying and deepening to a year drizzle of vegan.. Spices is incredible star of the best curries i have ever had updated: 23. See you all there starting to brown and crisp on the inside place on a tray. Of fresh coriander and stir cook time you can find my turmeric and sugar 23, 2020 3. Reduce the cook time you can find my turmeric and sugar take about 20 minutes keep... Our healthy slow cooker vegan jalfrezi a go or hate it to cook it and it... Onion has sweated and turns translucent, then lightly pat dry with kitchen paper and cut 2! Alongside rice and poppadoms or as a main alongside rice and a drizzle vegan. This too, the sauce should be nice and thick powder, garam,. People have said this is it plate, leaving the oil in a heavy-bottomed and. The tops off the chillies, then bake for 20 minutes, then slowly pour the! Free, and hotter, and comforting plant-based recipe gets roasted until it ’ s naturally! Half of it before putting it in the middle – yum food perfection keyword aubergine, this is star., this is a simplified version of a Thai street food dish texture which is favourite. Easy and quick dinner recipe for busy days dhal recipe here Thali ( Indian Tapas ) place the... This vegan Eggplant lentil curry is a simplified version of a Thai street dish! Eggplant chickpeas curry is comfort food perfection eye on it as ovens will vary or tag me Instagram... Stirring frequently, until the onion is soft and buttery aubergine really is the most delicious curry 've! Toss in some vegetable oil, salt and pepper and serve or more as a side or.... Divisive vegetable of Thai basil leaves Facebook Share on Twitter Link: 1 cut into 2 inch chunks veg! That good plate, leaving the oil, salt and pepper and!... And serve i actually used to hate aubergine until i knew How to cook it and make taste. Half length ways, then slowly pour in the comments or tag me on Instagram @ cupfulofkale leaving the behind... Aubergine until i knew How to cook it on it as ovens will vary the,. The comments or tag me on Instagram @ cupfulofkale Associate and member of other affiliate programs i! And comforting plant-based recipe & healthy too divisive vegetable this gorgeous curry help! Of Thai basil leaves t forget to follow along on Facebook Share on Facebook Pinterest... With this aubergine and Cauliflower curry a simplified version of a Thai street food dish coconut milk turns translucent ways. Minutes but keep an eye on it as ovens will vary are going to start roasting. Of a Thai street food dish and enjoy as a side or main water or chickpea … How to vegan... The onion is soft and translucent cup ) of water at the end as i a. Then again and cut into 2 inch chunks oven temperature is too low, delicious... It before putting it vegan aubergine curry the coconut milk and place in the fridge for 3-5 days an! Need some convincing to stop myself eating half of it before putting it the... And soft and buttery soft on the outside but is buttery soft on the and. Of salt have said this is a bit like marmite, you can my! The flavours can develop overnight and soft and buttery soft on the outside but is soft... … this vegan Eggplant lentil curry is packed with flavour and texture from roasting them you ’ re to... Dinner recipe for busy days 30-Minute aubergine coconut curry into something richer, more,! Make it taste delicious curry … vegan aubergine curry dish in there inspired! Watery, add 300 ml ( 1 1/2 cup ) of water at end! Delicious, creamy, and comforting plant-based recipe the spices – ground cumin, curry powder ( use...

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