Aubergine Curry | Vegan Recipe by The Flexitarian

This vegan aubergine curry recipe is full of flavours and texture. The greens are cooked in a wealthy and aromatic coconut-based sauce. 

With its mix of spices and tender child aubergine, this vegan aubergine curry is bound to be a crowd-pleaser at your subsequent banquet or household gathering. This dish is full of flavoursome spices and greens, making it a satisfying and wholesome choice. Serve it over rice or with naan bread for a whole and filling meal. Don’t neglect to garnish with contemporary coriander and chilli for added flavour.

Hearty aubergines are a few of my favorite greens to make use of for vegetarian and vegan recipes. For this recipe, I’ve used child aubergines. They’ve a young flesh than standard aubergines and a barely extra intense flavour. After all, you may substitute the newborn aubergines for normal aubergines, slicing the larger aubergines in 2.5cm / 1-inch cube and adjusting the oven cooking time as wanted.

This recipe is really easy to make, this can be a comforting vegan and gluten-free recipe that makes implausible leftovers the following day because the spice aromas get some extra time to develop.

I prefer to serve this dish with rice, naan bread, contemporary chilli and chopped coriander.

How you can make this aubergine curry

The aubergines are first roasted within the oven with a drizzle of vegetable oil on prime. Whereas they’re roasting within the oven, the remainder of the components are cooked on the range.

The onion and garlic are gently fried collectively in vegetable oil (you may substitute with coconut oil) together with the purple pepper, grated ginger, garam masala, floor cinnamon, floor turmeric, chilli flakes, tomato puree and curry leaves. After including chopped tomatoes, raisins and coconut milk, the sauce is left to simmer for 10-15mins till it thickens.

As soon as the newborn aubergines are roasted, they’re added to the pan alongside the chickpeas. As soon as I’ve adjusted the seasoning with lemon juice, salt and pepper. I like so as to add an additional 1/2 tsp of garam masala to reinforce the flavours of this dish.

The raisins add some sweetness to this aubergine curry, however if you happen to discover it too acidic, don’t hesitate so as to add some additional sugar close to the top of the cooking time.

Why you’ll love this recipe

• Scrumptious and simple vegan curry
• Makes implausible leftover
• Full of flavour and vitamins
• Gentle sufficient for youths, you may add chilli powder or contemporary chilli if you happen to choose one thing spicier

Recipe Diversifications

• Extra toppings: serve with (dairy-free) yoghurt or cream
• Make it lower-fat: swap full-fat coconut milk for mild coconut milk.

In the event you love aubergines, you also needs to strive …

Served on a mattress of large couscous my Roasted Aubergines with Creamy Harissa Dressing make a genuinely satisfying plant-based lunch or dinner. For a satisfying meal that the entire household can get pleasure from collectively, strive my Summer season Vegetable Traybake under which is served with contemporary rocket and a scrumptious coriander pesto.

Comparable recipes to this aubergine curry you may get pleasure from

I hope you get pleasure from this vegan aubergine curry recipe as a lot as we do. In the event you make this recipe, don’t neglect to tag me on Instagram!

Publish initially revealed in June 2021. Up to date Might 2023

Aubergine Curry

This vegan aubergine curry recipe is full of flavours and texture. The greens are cooked in a wealthy and aromatic coconut-based sauce.

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Excessive Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 15 minutes minutes

Prepare dinner Time 25 minutes minutes

Complete Time 40 minutes minutes

Course Curries

Delicacies Indian

Servings 4 individuals

Energy 346 kcal

Disclaimer: the tools checklist above contains affiliate hyperlinks to merchandise I exploit and like.

Substances 

MetricUS Customary

 

1x2x3x

• 400 g child aubergines
• vegetable oil and/or coconut oil
• 1 onion finely chopped
• 3 garlic cloves grated
• 1 purple pepper – deseeded and diced
• 1 Tbsp grated contemporary ginger
• 1 Tbsp garam masala + 1/2 tsp
• 1 tsp floor cinnamon
• 1/2 tsp chilli flakes
• 1 tsp turmeric
• 1 Tbsp tomato puree
• 3 curry leaves
• 400 g can chopped tomatoes
• one handful of raisins
• 400 ml coconut milk
• 400 g can chickpeas
• lemon juice to style
• salt & pepper
• 1-2 tsp sugar elective

Directions 

• Preheat the oven to 200°C / 180°C Fan / Fuel 6.

• Minimize the newborn aubergines in half lengthwise. Unfold them on a roasting tray. Drizzle with some vegetable oil. Prepare dinner for 20-25mins till comfortable. Put aside when achieved

• Within the meantime, warmth some vegetable oil (or coconut oil) in a big saucepan. Add the finely chopped onion and grated garlic. Fry gently till comfortable.

• Add the diced purple pepper, grated ginger, garam masala, floor cinnamon, floor turmeric, chilli flakes, tomato puree and curry leaves. Gently fry collectively for 3 minutes. Add chopped tomatoes, raisins and coconut milk. Simmer for 10-15mins till the sauce has thickened.

• Add the chickpeas and the newborn aubergines to the pan. Season to style with lemon juice plus salt and pepper. Add 1/2 tsp garam masala (elective). Keep on simmering the curry for 10 minutes or so. In the event you discover the curry too acidic, add some sugar as wanted.

• Serve with rice, naan bread, contemporary chilli and loads of freshly chopped coriander.

Vitamin

Serving: 250gEnergy: 346kcalCarbohydrates: 30gProtein: 9gFats: 24gSaturated Fats: 19gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gSodium: 443mgPotassium: 882mgFiber: 10gSugar: 8gVitamin A: 1212IUVitamin C: 66mgCalcium: 106mgIron: 6mg

Key phrase aubergine, curry, summer time, vegan

Discover this recipe on-line:

Aubergine Curry

Aubergine Curry [vegan]

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