Tomato & Aubergine Curry

I’m a huge fan of curries and Asian foods. I usually make Thai curries more than the types you find in an Indian restaurant so fancied doing something different. I had this lovely coconut milk from Chaokoh to try so wanted to create a nice recipe with it to celebrate the weather starting to change in Britain.

Curries often use aubergine and okra in them and I love both so it was easy to decide what vegetable should feature in my recipe. Aubergines are so versatile while being delicious. They’re meaty like mushrooms so make a great substitute for vegans/vegetarians or even meat-free Mondays.

 

 

This is a great recipe to make for a family meal as you can throw it together?in one pan in 30 minutes. You should also have most of the ingredients in your cupboards so cooking this up should be a breeze and a great way to not spend ?20 at the supermarket on just one meal.

 

 

Don’t forget to use?#vblrecipes?and tag me @veganbabelife on social media so I can see what you guys have made. You can also check out my other delicious, cruelty-free recipes here.

 

I hope you enjoy this recipe as much as I did making it (and eating it).

Let me know what you think in the comments or??me?@veganbabelife

Thanks for reading!

 


 

Tomato & Aubergine Curry
A simple stew-like curry. Perfect for those who don't like spice and need to throw together an easy, delicious supper.
Tomato & Aubergine Curry
A simple stew-like curry. Perfect for those who don't like spice and need to throw together an easy, delicious supper.
Servings Prep Time
2-3people 10minutes
Cook Time
30minutes
Servings Prep Time
2-3people 10minutes
Cook Time
30minutes
Ingredients
  • 1whole aubergine
  • 2tbsp olive oil
  • 1clove garlic
  • 1tsp turmeric
  • 1tsp ground corriander
  • 1tsp garam masala
  • 1can chopped tomatoes
  • 1/2can coconut milk
  • 1pinch stevia
  • 1handful fresh coriander(optional)
Instructions
  1. Chop your aubergine into cubes, not too small. Then Heat your oil in a pan over medium heat.
  2. Once the pan has heated up fry your aubergine for a few minutes until soft.
  3. Stir the garlic, onion and spices in with the cooked aubergine for a few minutes so the spices release their aromas.
  4. Then add the coconut milk and tomatoes to the pan and simmer for 25 minutes. You can put a lid on or leave it off, the sauce thickens just fine either way.
  5. Season and add a pinch of stevia or sugar to sweeten slightly.
  6. Stir through some corriander (optional) or just add some on top if you like.
  7. Serve with rice/bread and any accompaniments. Enjoy!
Recipe Notes

I used the delicious coconut milk from Chaokoh. It's so thick and creamy, great for Asian?cooking!