Aubergine Curry (Vegetarian/Vegan)
I'm going through a bit of a phase where I can't get enough of aubergines. Random, I know, but they're so satisfying and they soak up flavour from whatever you add to them, which makes them perfect in a curry.
This recipe is vegetarian as I like to add yoghurt to the sauce for a touch of creaminess but you can swap this for coconut based yoghurt or leave it out entirely to make it suitable for vegans. Nigella seeds bring a distinct and delicious flavour note to the dish and you can find them in all supermarkets these days. If you don't have the other spices to hand, swap them for a tablespoon of curry powder or garam masala.
Aubergine Curry (Vegan)
Serves 4
3 tbsp oil
1 large (or 2 small) onion, finely chopped
3 garlic cloves, finely chopped
3 aubergines, cubed
3 tsp nigella seeds
1 tsp ground coriander
1 tsp cumin seeds
1 tsp chilli powder
400g tin tomatoes
200g low fat natural yoghurt
sea salt and freshly ground black pepper
Heat half the oil in a large saucepan or casserole and gently fry the onion with a good pinch of salt for 5-6 minutes until softened. Add the garlic and fry for 1 more minute then add the rest of the oil and the aubergines. Turn up the heat and brown the aubergines.
Add the nigella seeds, coriander, cumin and chilli and stir to mix. Add the tomatoes with plenty of salt and pepper then bring to the boil. Reduce to a simmer and leave to reduce for 15 minutes.
Take the curry off the heat and stir through the yoghurt. Serve with basmati rice or flatbreads.
This recipe is vegetarian as I like to add yoghurt to the sauce for a touch of creaminess but you can swap this for coconut based yoghurt or leave it out entirely to make it suitable for vegans. Nigella seeds bring a distinct and delicious flavour note to the dish and you can find them in all supermarkets these days. If you don't have the other spices to hand, swap them for a tablespoon of curry powder or garam masala.
Aubergine Curry (Vegan)
Serves 4
3 tbsp oil
1 large (or 2 small) onion, finely chopped
3 garlic cloves, finely chopped
3 aubergines, cubed
3 tsp nigella seeds
1 tsp ground coriander
1 tsp cumin seeds
1 tsp chilli powder
400g tin tomatoes
200g low fat natural yoghurt
sea salt and freshly ground black pepper
Heat half the oil in a large saucepan or casserole and gently fry the onion with a good pinch of salt for 5-6 minutes until softened. Add the garlic and fry for 1 more minute then add the rest of the oil and the aubergines. Turn up the heat and brown the aubergines.
Add the nigella seeds, coriander, cumin and chilli and stir to mix. Add the tomatoes with plenty of salt and pepper then bring to the boil. Reduce to a simmer and leave to reduce for 15 minutes.
Take the curry off the heat and stir through the yoghurt. Serve with basmati rice or flatbreads.
Comments
Post a Comment