Aubergine, Tomato & Fenugreek Curry | Vegan Food & Living

Aubergine, Tomato & Fenugreek Curry

Author: Arun Kapil

Aubergine, Tomato & Fenugreek Curry

This veggie-packed vegan aubergine curry has a wonderful authentic flavour and is made from simple, wholesome ingredients for a tasty but healthy meal.

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 1.6666666666667 1.6666666666667 vine tomatoes, halved, seasoned with a little salt and pepper
  • 0.5 0.5 medium aubergines
  • 8.3333333333333 8.3333333333333 ml mustard oil or rapeseed
  • 0.33333333333333 0.33333333333333 medium red onions, finely diced
  • 1 1 garlic cloves, finely grated
  • 5 5 g ginger, finely grated
  • 0.25 0.25 tsp fenugreek seeds
  • 0.083333333333333 0.083333333333333 tsp black peppercorns (freshly ground)
  • 0.33333333333333 0.33333333333333 tsp sea salt
  • 0.16666666666667 0.16666666666667 400 ml can chopped tomatoes
  • Juice of 1 lemon
  • Handful coriander leaves, chopped

Method

  1. Grill the tomatoes, cut side up, until slightly charred. Set aside
  2. Prick the aubergines all over, place under a hot grill. Cook until well charred all over, about 20-30 minutes, then peel. Roughly chop the flesh to a chunky type texture. Discard the skin
  3. Heat the oil, fry the onions until soft, add the garlic, ginger, ground spices and salt. Stir, then add the tinned tomatoes.
  4. Allow to reduce by a third.
  5. Add the aubergine pulp and lemon juice, the ‘grilled’ tomatoes, stir and cook just enough to bring the flavours together and to warm the vegetables through, about 5-8 minutes
  6. Add the coriander, serve immediately with a hot grilled roti.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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