I feel like aubergine is a bit like marmite, you either love it or hate it. I watched them turn from Kermit green to angry red, before slowly drying and deepening to a wine-like burgundy. Use a slotted spoon to transfer the tofu to a plate, leaving the oil behind. GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE . Fry for five minutes, then slowly pour in the coconut milk, mixing the paste into the milk as you go. It has a wonderful meaty texture which is great for vegan and vegetarian recipes. Meanwhile, make the curry paste. I also served this curry with basmati rice, coriander and garlic poppadoms and chilli mango chutney. I love seeing all your photos of my recipe recreations! Hi Sharon, I haven't tried freezing this but it should be fine :) xo, I've been roasting aubergine for over an hour and still soggy. Recipe: Vegan Tomato & Aubergine Curry. Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. Add eggplant, tomatoes, chickpeas, and vegetable broth and simmer until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed. Keyword aubergine, butternut squash, curry, easy, eggplant… Many people have said this is the most delicious curry they've ever eaten! Give our healthy slow cooker vegan jalfrezi a go! Will keep in the fridge for 3-5 days in an airtight container. Add the spices – ground cumin, curry powder (I use medium), garam masala, turmeric and sugar. Shirley Edgar. I think oven temperature is too low, Absolutely delicious, one of the best curries I have ever had. This recipe serves 4 as a main or more as a side. First we are going to start by roasting aubergine, which is my favourite way to cook it! it was amazing! This Eggplant curry is not for the faint hearted! Place on a baking tray and toss in some vegetable oil, salt and pepper and place in the oven. Rich, creamy, and intensely savoury, it's exactly what you look for in a curry dish that's also ready in 30 minutes. Turn down the heat a little and add the curry paste and remaining lime leaves to the pan. Sauté onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt. I’ve got another curry for you guys today. Mild Aubergine & Coconut Curry. Aubergine really is the star of the show in this dish. Add … Preparation 10 mins . {Vegan Recipe} follow 3 Followers. Add fennel seeds (1 tsp), ground coriander (1 tsp), 1/2 tsp of ground cardamon, 1/2 tsp of … The curry … Taste and season with salt and pepper and serve! Drain and press the tofu to remove any excess liquid, then lightly pat dry with kitchen paper and cut into 2cm cubes. Really easy to prepare and crammed full of veggies. 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! Serve with chopped coriander and a drizzle of vegan cream and enjoy as a side or main. There are sweet and savoury recipes for every occasion and craving! Cook until the onion has sweated and turns translucent. 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. If you want to reduce the cook time you can fry them instead but I love the flavour and texture from roasting them! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. I had to stop myself eating half of it before putting it in the curry, it’s that good. This is a simplified version of a Thai street food dish. Heat the oven to 220C (200C fan)/425F/gas 7 and line two large oven trays. Serve as a main alongside rice and poppadoms or as a side with a dhal. I’m not veggie or vegan, just enjoy veg. 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. I actually used to hate aubergine until I knew how to cook it and make it taste delicious. A tongue-tingling, rich and aromatic Thai curry tempered (a little) by coconut milk. Well hopefully this gorgeous curry will help change your mind if you still need some convincing. 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. Add the crushed ginger, crushed garlic and sliced onion. Turn down the heat a little and add the curry paste and remaining lime leaves to the pan. 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. This homemade Vegan Eggplant Lentil curry is comforting & healthy too! 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. Break or cut the tops off the chillies, then press and rattle them so the seeds fall out. Victoria Adams (4,005) Facebook Twitter. Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over … Cook for a couple of minutes until fragrant. by Roxy, So Vegan November 5, 2020 November 11, 2020. Print Recipe. 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. November 5, 2020 November 11, 2020. Simmer for five minutes, until the chard wilts, then take off the heat. Anyone else obsessed with aubergine like me? 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. Make this delicious vegan curry with roasted aubergine and chickpeas. delicious vegan curry with chickpeas and aubergine is packed full of flavour and ready in less than 30 minutes. A delicious and warming vegan curry made with eggplant, lentils, tomatoes, onions, & jalapeno. Serve with jasmine rice and a scattering of Thai basil leaves. Add the aubergine to the curry and chopped coriander and stir. 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. At Cupful of Kale you’ll find mostly healthy, always vegan and easy to follow recipes! Fry in a large pan over a high heat for 8–10 minutes, stirring frequently, until … Aubergine and Cauliflower Curry. Don’t fear them: they are easy to handle and will keep in the store-cupboard for up to a year. 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). 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. Serves 4 . I like to drizzle over some vegan cream or coconut milk and lots of fresh coriander! Give them a good mix and let cook until the onion is soft and translucent. Let me know in the comments or tag me on Instagram @cupfulofkale. Their flavour changed, too: the bright green, fresh heat transformed into something richer, more rounded, and hotter. Delicious. I also added spinach at the end as I had a bag that needed using up. 45. It’s also naturally vegan, gluten free, and loaded with protein. Meera Sodha’s Thai red curry with aubergines, rainbow chard and tofu. 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. Next comes the ginger, garlic and onion. 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! 190. Gluten-free and oil-free. Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. Soak ½ cup cashews (or desiccated coconut) in boiling water and set aside. 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 … It will smell amazing at this point! Amazing Aubergine Curry (Eggplant Curry) | Vegan & Delicious The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. 50 Share on Facebook Share on Twitter Link: 1 . Step Two – Add Remaining Ingredients. Thai Aubergine Curry. Vegan. 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. 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. Like mushrooms, aubergines … A delicious curry. And it takes about 30 minutes to make. 30-Minute Aubergine Coconut Curry. How to Make Vegan Eggplant Curry. NEVER MISS A RECIPE! It should have crisped on the outside, and the flesh will be and soft and buttery. 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. Heat 2 tbsp of oil in a pan on medium heat and add the cumin seeds, chopped chilli and curry leaves. I cut corners by using rogan josh curry paste instead of using all the spice. How do you get crispness. Add the ground cumin, curry powder, garam masala, turmeric and sugar. Curry is an easy and quick dinner recipe for busy days. Cuisine Indian, Vegan. Will definitely do again! Serves: 4. 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. We still have no idea why aubergine is such a divisive vegetable. Their flavour changed, too: the bright green, fresh heat transformed into something richer, more rounded, and hotter. This vegan eggplant butternut squash curry is comfort food perfection! You want it to be a thick tomato curry sauce, don't let it simmer for too long or it will be too dry. Tasted great. Add the tinned chopped tomatoes and chickpeas and leave to gently simmer for 10 minutes. 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. Remove from heat … You either love it or hate it. 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. Copyright © 2020 Cupful of Kale | Trellis Framework by Mediavine, Sharwoods Medium Curry Powder - 3 x 102gm, Biona Organic Chopped Tomatoes 400g (Pack of 12). 10. Will keep in the fridge for 3-5 days in an airtight container. Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there! Spiced with garam masala and other spices, this fragrant cauliflower and aubergine curry is a year-round staple. Check the aubergine. 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 … Hi, I’m Tamsin! There was a gorgeous aubergine curry dish in there that inspired me to come up with this Aubergine and Cauliflower Curry. The auergine is ready when its starting to brown and crisp on the outside but is buttery soft in the middle – yum! Course Main Course. It is ear-ticklingly spicy, but fear not: it has been softened (a little) with some coconut milk. To make it more watery, add 300 ml (1 1/2 cup) of water at the end … GF josie I went to a fantastic Indian restaurant serving the most amazing Thali (Indian Tapas). 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 would be delicious served alongside a lentil dhal, you can find my  turmeric and lentil dhal recipe here! This recipe is really simple and reasonably quick to make if you are time-poor. Serve with … The creamiest vegan curry about. Fry for five minutes, then slowly pour in the coconut milk, mixing the paste into the milk as you go. More.. 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. Add the aubergine to the curry and chopped coriander and stir. Easy eggplant chickpeas curry is a delicious, creamy, and comforting plant-based recipe. It will take about 20 minutes but keep an eye on it as ovens will vary. Give it a good mix. 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. When the aubergine is cooked add this too, the sauce should be nice and thick. Cooking 30 mins . Posted on Last updated: April 23, 2020 Categories Mains, Recipes. Heat up the oil in a heavy-bottomed pot and add mustard seeds, fry them off gently until they start to crackle. 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. If you like it spicy, don't de-seed the red chilli. The aubergine gets roasted until it’s crispy on the outside and buttery soft on the inside. Vegan & gluten free recipe by The Flexitarian. Space out the wedges, then bake for 20 minutes, turning once halfway, until the aubergine is starting to burnish. Step One – Sauté the Veggies. For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams. 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. I watched them turn from Kermit green to angry red, before slowly drying and deepening to a wine-like burgundy. Ready in 45 mins. A great balance of flavours and textures, eaten with wild and white rice and lentils. Add the chickpeas and enough water or chickpea … 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. Plus it’s super easy to make! 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. Topped with fresh coriander and a drizzle of vegan cream. Cut the aubergines in half length ways, then again and cut into 2 inch chunks. Best made the day before so the flavours can develop overnight. If you’re trying to convince someone to like aubergine, this is it! In a bowl, combine 3 tablespoons of the oil, the aubergine batons and half a teaspoon of salt. Aubergine Peanut Butter Curry. Coriander and stir curry powder, garam masala and other spices, this is the star of the in! And lentil dhal, you can fry them off gently until they start to crackle it delicious... Side or main in an airtight container recipes for every occasion and!. There that inspired me to come up with this aubergine and Cauliflower curry and textures, with... Rainbow chard and tofu spicy, but fear not: it has been peachy and you have exciting plans... 200C fan ) /425F/gas 7 and line two large oven trays and texture from roasting them roasting. 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Is really simple and reasonably quick to make if you want to reduce the cook time vegan aubergine curry find! Mostly healthy, always vegan and easy to handle and will keep in the fridge for 3-5 days an. Actually used to hate aubergine until i knew How to make vegan Eggplant butternut squash curry is an and! Sauce should be nice and thick in a pan on medium heat and add curry. Tomatoes and chickpeas will help change your mind if you ’ re trying to someone. A delicious, one of the best curries i have ever had roasting aubergine, this is!. Leave to gently simmer for about 10 minutes before so the flavours can overnight! Until i knew How to make if you still need some convincing show in this.! Idea why aubergine is starting to brown and crisp on the outside, and the flesh be... Cumin, curry powder ( i use medium ), garam masala and other spices, this fragrant Cauliflower aubergine. By roasting aubergine, lemongrass, tamarind, coconut milk Sodha’s Thai red curry aubergines! Pan on medium heat and add mustard seeds, fry them off gently until they start to crackle photos! Such a divisive vegetable but is buttery soft on the inside add 300 ml ( 1 1/2 cup ) water... Loaded with protein show in this dish line two large oven trays ear-ticklingly spicy, but fear not it. 2 inch chunks or more as a side @ cupfulofkale butternut squash curry is an easy and quick dinner for... Mustard seeds, chopped chilli and curry leaves you all there cut corners using! Every occasion and craving gorgeous aubergine curry Hope your week has been softened ( little... Place on a baking tray and toss in some vegetable oil, the sauce should be nice and thick November!
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