Deliciously rich and full of flavour, this incredible curry is completely plant-based.
Niall Kirkland is dishing up another delight for your dinner with this vegan aubergine masala recipe. Full of smoky, charred aubergine and a rich tomato base, it’s everything you want in a masala.
Trust us, it’ll be hard to believe it’s so simple to make once you’ve tasted how good it is.
Serves 3
https://youtu.be/vsuLHcaDikQ
Ingredients
To prepare the aubergine:- 2 aubergines (chopped into chunks)
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 tsp. 100% Coconut Oil
- 1 tbsp. 100% Coconut Oil
- 1 red onion (finely chopped)
- 1 tsp. garlic
- 1 tsp. ginger
- ½ tsp. cumin
- ½ tsp. coriander
- ½ tsp. turmeric
- ½ tin plum tomatoes
- 250ml vegetable stock
- 200ml light coconut milk
- Handful chopped coriander
Method
- Preheat oven to 200°C/400°F.
- First, prepare the aubergine. Add a teaspoon of coconut oil, turmeric and cumin to your chopped aubergine and mix until coated.
- Fry the aubergine on a high heat for 10 minutes, flipping to make sure all sides are charred (you may need to do this stage in batches).
- Once the aubergine is charred, transfer to a baking dish and bake in the oven for 15 minutes.
- Meanwhile, heat a tablespoon of coconut oil in a large, deep pan and fry the red onion for 5 minutes. Then add garlic and ginger and fry for 2 minutes.
- Then add the plum tomatoes, break up well with your spoon, and fry for 5 minutes.
- Add spices, stir in well and then add a splash of water. Stir again and leave to simmer for 5 minutes until the sauce thickens again.
- Now, add in your baked aubergine, stir well and then add the vegetable stock, coconut milk and coriander.
- Give it all a good stir and leave to simmer for 15-20 minutes, stirring regularly until your curry thickens.
- Serve with basmati rice and garnish with coriander.
Nutritional info per serving (with 125g of basmati rice):
| Calories | 379 |
| Carbs | 55g |
| Protein | 8.1g |
| Fat | 12.5g |
For more vegan meal ideas, try these next:
Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
