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