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!

 

(15) Comments

  1. Yuuuum, curry is one of my faves too. I’m actually going to make this asap, would love it with okra too!
    jenny x | jennyrosee.com

    1. Siobhan Llinos Gale says:

      Aww that?s so sweet of you. Would love to see it! Yes okra would be great. I must make another with okra.

  2. JustaKidd says:

    Oh wow. I absolutely love homemade curry. I almost always go for chickpea and spinach but this sounds amazing I’m gonna have to try it!

    Lon x

    1. Siobhan Llinos Gale says:

      Me too! Yes that is a fantastic combo! Spinach would be lovely in this as well for some more colour & goodness ???

  3. This sounds delicious! I love how your recipes always look pretty easy to recreate- I love recipes with not too many ingredients as I’m more likely to try them- this one I definitely will have a crack at! x

    1. Siobhan Llinos Gale says:

      Aww thank you so much Emma! I try to do that as I cook for just myself every night and I know people don?t really want to cook a meal for 6 hours. Plus vegan food is awesome like that and cooks so much quicker! I can?t wait to see it. Be sure to take some pics for me! ??xx

      1. I’m the same! I love cooking for myself so something quick and easy is always best for me. I will do! 🙂 xx

  4. Your recipes are so creative and accessible! I love that they rely on simple ingredients yet produce such rich flavors. When are you going to open your own restaurant, Siobhan? ?????
    Dana
    Nowheretobeproject.com

    1. Siobhan Llinos Gale says:

      OMG stop I am literally gonna cry! You?re too kind Dana. Thank you so much. You have made my day ?
      That?s exactly what I try to do. I get so many ideas in my head and just wish I could put them all on my blog as quickly as I think them up or cook them. I do my best though. Thank you so much again for the biggest compliments ever. I love cooking for people so much! It brings me such joy ???xx

      1. You are meant to feed people! It will happen!

        1. Siobhan Llinos Gale says:

          I think so in one way or another. I?ve always been like that since I was little even. Always in the kitchen cooking with my grandmother. If still fills me with so much joy.
          I love cooking for my friends and family when I can. But I don?t get to often enough.

  5. This sounds so delicious and really easy to make. I never use aubergine so this is a fantastic way to get the best of them. Great recipe for those cold Autumn nights approaching.

    1. Siobhan Llinos Gale says:

      Aww thank you! Yes exactly! That was totally my aim. I love making easy things as I cook for just myself every night. And autumn/winter food is the best!

  6. Looks delicious! Love the bowls that you have too, super cute 🙂

    1. Siobhan Llinos Gale says:

      Thank you! It is good. I love bowls like this that you have at restaurants. I thought they just make it a bit extra ??

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