As an Amazon Associate I earn from qualifying purchases. NEVER MISS A RECIPE! Add the coconut milk, browned eggplant, honey and a squirt of sriracha; bring to a boil. Add the garlic and ginger; stir and cook for 60 seconds or until fragrant. In the begining of this story you say "trying to convince someone to like aubergine this is it." Ready in 45 mins. Add the garlic, ginger, chili peppers (optional) and saute for one minute. 3. Season with salt and pepper. * % Daily Values are based on a 2000 calorie diet. coconut milk, vanilla pod, water, granulated sugar, honey, peaches and 2 more. Add the tinned chopped tomatoes and chickpeas and leave to gently simmer for 10 minutes. easy, delicious, stress-free, family food, All Recipes Easy Midweek Meal Ideas Main Courses Vegetarian & Vegan. Taste and add. Finally, add your aubergine into the curry and simmer over low heat for 20 minutes. Add the onion and cook for 10min until softened. Add the tomatoes to the pan and stir well. Turn down heat to medium-low and let simmer for 15-20 minutes. Scoop onto a plate, repeat with more oil and the remaining aubergines, then set everything aside. Notes Taste the curry and add a little sugar if the tomatoes taste acidic. Curries naturally lend themselves to a vegan or vegetarian diet. Add the vegetable oil and toss the aubergine pieces until their evenly coated in oil. This aubergine and chickpea curry is packed full of wonderful flavors. And knowing you like the butter chicken, Id really recommend my Turkey Tikka Masala Meatballs too!! Add the onion and red pepper and soften for 3-4 minutes, stirring regularly. How about eating your aubergine curry with a bit of mango chutney? 16 ounce package of medium-firm tofu Heat 1 tablespoon of coconut oil in the pan used for the tofu. Required fields are marked *. Serve with brown rice or buckwheat for a guilt free, hassle free, midweek meal. Meanwhile, heat the naan according to the pack instructions. But the reason is simple. 3. Tip in the coconut milk, tamarind and peanut butter. Nutrition information is approximate and meant as a guideline only. Give it a good mix. I currently live in London. Plus, this recipe has protein packed chickpeas for that extra dose of satiation. If youre trying to convince someone to like aubergine, this is it! Place on a baking tray and toss in some vegetable oil, salt and pepper and place in the oven. Stir in the chickpeas and coconut milk. I managed to track down some buckwheat grains a couple of wks ago from a local health food shop and I have to agree that theyre an acquired taste, but by the time we were coming to the end of the meal I was actually enjoying them. The sauce works well as a base for any add ins :) Thanks, Tamsin xo. Your email address will not be published. deseeded and minced - omit for a non-spicy curry, Slice the aubergines into 3 cm inch pieces. Add the aubergine, turn up the heat and cook for 5 -7 minutes until the aubergine and onions are golden. Stir until the spinach has wilted. Bring to the boil, then simmer gently until the sweet potato is just tender - about 10-12min. It would be delicious served alongside a lentil dhal, you can find my turmeric and lentil dhal recipe here! 2. The aubergine gets roasted until its crispy on the outside and buttery soft on the inside. Add the two ingredients and cook for around 10 minutes until the eggplant becomes tender. In a large pan, heat the coconut oil over medium-high heat. Add more vegetable oil if needed. You want it to be a thick tomato curry sauce, don't let it simmer for too long or it will be too dry. Add the aubergine back and simmer for 15 minutes. Add the chickpeas and drained tomatoes. Give them a good mix and let cook until the onion is soft and translucent. Do all the veg prep DURING step 1 to save time. Heat the oil in a large pan over medium heat. Add another tbsp of oil if you need to. 4. Make a Kachumber salad by chopping up some cucumbers, tomatoes and onions. Put the aubergine chunks in a large roasting tray, season with salt and pepper, drizzle with 1 tbsp of the oil and mix well. Serving and Storing Next comes the ginger, garlic and onion. Simmer for about 5 minutes, stirring occasionally. Stir through most of the coriander and season to taste. 7. Directions. Dice the eggplant, peel and dice sweet potatoes. Set the veg aside for later. Serve with cilantro, pita wedges, flatbread or my favorite -- steamed Basmati rice! Plus its super easy to make! Omit or reduce the amount of chili pepper if you don't like a spicy curry. Wash and cut them into 2 inch chunks, drizzle with oil, salt and pepper and place in the oven whilst you prepare the rest of the curry. Cook until the onion has sweated and turns translucent. If you've never bought sweet potatoes, the ones to look out for (and the type most supermarkets sell) are those with yellow flesh and a mellow, nutty flavour. I actually used to hate aubergine until I knew how to cook it and make it taste delicious. Follow me onTwitter,Facebook andInstagram. Add tomato paste, stir well and slowly add red wine and bring to a boil. Hi Curtis, so glad you enjoyed it so much! Add the garlic and ginger and cook for a minute. Worth the preparations. Depending on the size of your skillet, you may want to add one handful at a time. Win! Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes. I work at our church and have been asked to be his cook. But my husband would definitely have a beer!! If you've seen my vegan Indian curry recipes like Aloo Vindaloo - Potato Vindaloo or my popular Mung Bean Curry , you'll know that I love a good vegan curry. To make the roti, place all the dry ingredients in a large bowl and mix through. Be sure to not serve it with a bread like naan or paratha, as those both contain gluten. Serve with rice or naan and topped with fresh coriander if you like. STEP 6 - Pour in the coconut milk and vegetable stock. Abraham-Hicks Emotional Guidance Scale {With PDF}. Stir in the tamarind paste and maple syrup. I hope you enjoy my collection of simple, flavorful vegan recipes. When mustard seeds starts to pop and splutter, add finely chopped onion, ginger and slit green chillies. Simmer the chickpeas: Add the chickpeas to the pot followed by the stock and simmer for about 10 minutes then add the lentils and coconut milk and cook for another 10 minutes. Allow the curry to fully cool off before transferring it to an airtight container. Top with a of a dollop of vegan coconut yogurt. Will keep in the fridge for 3-5 days in an airtight container. Reduce the heat a little and cook for 1-2min. Cook the aubergine in batches until golden and soft. Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute. Add spices and dry roast until the darken in color. Let me know in the comments or tag me on Instagram @cupfulofkale. Heat a large saute pan over medium heat. In a frying pan, add the cumin seeds, chilli and curry leaves in oil and cook until fragrant, keep an eye on it so you dont burn it! My family will love it. Absolutely! The Ultimate High Fiber Food List - Printable. It's loaded with protein, something all vegans need in their diet. 400ml Coconut Milk 1 Tbsp Smooth Peanut Butter Seasoning Fresh coriander to serve Instructions Place a tablespoon of coconut oil in the pan and melt over a medium to high heat. He said it was a nice flavour. 150ml rice, 300ml water). Remove the aubergines from the pan and set them aside. Then add mustard seeds and cook for 1 min before adding the shallot and fry for 3 mins. If its the heat, this curry is pretty mild I fed it to my kids who dont like hot curries and they were fine with it. Add the curry paste to a saucepan & sweat over a medium heat for a couple of minutes. Add the garlic and stir-fry for a couple minutes. Let simmer 10-15 minutes. Saute the onion for 3-4 minutes. When the aubergine is cooked add this too, the sauce should be nice and thick. Add the aubergines and the tamari and cook for 5 minutes, continuing to stir well so that all the aubergine gets infused with the lovely tamari/soy sauce flavour . That looks delicious. Heat 1 tbsp oil in a pan. Did you know that most adults don't get enough fiber in their diet? Add coconut milk and crushed tomatoes. Saut for about 2 minutes. Dry saute the onion and ginger over medium heat, stirring constantly for a few minutes. He needs to be able to fend for himself and your recipes are easy to understand! Add the aubergine to the curry and chopped coriander and stir. Place in large bowl, toss with oil, salt and pepper. Add garlic and diced eggplant and let stew until the eggplant turns soft. Add the remaining ingredients except the cilantro and eggplant, and stir well. Save my name, email, and website in this browser for the next time I comment. Make a well in the centre of the flour mix and pour about half of the water . Ingredients 1 eggplant 2 Tbsp olive oil 30 mL 1 shallot finely chopped, about cup 3 cloves garlic minced 2 tsp garam masala 1 tsp each cumin, coriander, smoked paprika, salt I couldnt agree with you more Eb about curries being so easy and flavoursomeI just wish Mr E enjoyed them! The same goes for this eggplant curry. I love seeing all your photos of my recipe recreations! Hi and welcome to Easy Peasy Foodie! Add the tin of tomatoes and the tin of chickpeas, including their water. Add the rest of the spices and a splash of water, to stop the pan going dry, and cook for a further 1 minute. Place in the oven at 200C/400F for 30-40 minutes until soft through and starting to crisp and brown on the edges. See recipes for Aubergine and Chickpea Curry too. Heat the coconut oil in a large pan and add finely chopped onion. Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Season with salt and chicken powder/stock cubes. Your aubergine and chickpea curry should be thick and creamy. Saut onions, garlic, and ginger in a perfect spice blend of curry powder, cumin, turmeric, cayenne pepper, and salt. Just fry off the veg in a big pan (I like to use my massive wok! I'm an ex-pat American who has lived all over the world. Cook for a couple of minutes until fragrant. Add the garlic and drained chickpeas. Stir in the tinned tomatoes and simmer, covered for 10 minutes, then stir in the coconut milk, lime juice. Directions. Add the onions, ginger, salt and pepper and garlic if using, then continue fry for 2-3 minutes until softened. Thank you for your recipes! Bring to the boil, then simmer gently until the sweet potato is just tender - about 10-12min. GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX SUBSCRIBEHERE . READ MORE. Topped with fresh coriander and a drizzle of vegan cream. Stir-fry for 5-6 . Pre-heat the oven to 200 C (390F), Heat two tablespoons of olive oil in a small frying pan over high heat. Heat the coconut oil in a large pan over medium-high heat. Continue to mix well. Add a touch of veggie broth and the spices. Learn how your comment data is processed. It should stay fresh for up to 3 months. Do all the veg prep DURING step 1 to save time. Remove from the oven when done and set aside until cool enough to handle. I am finding your recipes invaluable! Im sure its one of these things that once I do Ill be completely converted but I cant quite bring myself to do it yet! We were just assigned a new pastor he is vegan and doesn't cook. Stir well so it doesn't burn. 1 cup long-grain rice Instructions Peel and finely chop onion and garlic. Fry onion until translucent. Like most great vegan curry recipe, you can get creative with the veggies you have in your fridge. Wine wise for me, a Chilean Sauvignon Blanc would be perfect here. 6. Double Chocolate and Chestnut Sandwich Biscuits, medium aubergine, cut into chunks a bit bigger than bite-sized, A generous thumb-sized piece of fresh root ginger, peeled, large sweet potato, peeled and cut into bite-sized chunks, tub Greek-style natural yogurt (optional), Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. Required fields are marked *. I have a passion for simple, fresh vegan dishes. I also served this curry with basmati rice, coriander and garlic poppadoms and chilli mango chutney. At Cupful of Kale you'll find mostly healthy, always vegan and easy to follow recipes! Pour in the coconut milk and cook for about 5 minutes, the add the spinach. You could be forgiven for thinking Ive gone slightly curry mad recently. Put a large saucepan on a high heat and add the oil and leave it to heat up for a minute. Angeal x, Oh what a shame that Mr E doesnt like curry! Delicious. Bring to a simmer, turn to low and cook for about 10 minutes just until heated through. Add the tofu and pan fry until golden brown on 2 sides, about 5 minutes. Add the green pepper and orange juice, stir well. I love aubergines and have loads of delicious aubergine recipes >>> https://www.easypeasyfoodie.com/tag/aubergine/ Eb . The auergine is ready when its starting to brown and crisp on the outside but is buttery soft in the middle yum! Place on a large baking sheet with a generous drizzle of oil, salt and pepper. Or, leave me a comment below. Fry the mustard seeds and cumin seeds until you start to hear them pop. It's healthy and easy to make. Oooh then youve come to the right place Rebecca! Heat 1 teaspoon oil in a large pot. Slice your aubergines into 3 cm inch pieces. It's easy to make - and can't we all use a roster of go-to vegan recipes that can be whipped up mid week? 1. Anyone else obsessed with aubergine like me? Drain, then cook in boiling water the next day according to the packet instructions, ready to add to the curry. What is buckwheat and how do you cook it? This is delicious. Step 7: Finally taste, and adjust with more salt and pepper if needed. Finally, add your aubergine into the curry and simmer over low heat for 20 minutes. Turn down the heat, split the chilli down the middle and add it to the pot. Drain and rinse the cans of chickpeas and add to the pan along with the can of chopped tomatoes and can of coconut milk and mix well. In a large pan, heat the coconut oil over medium-high heat. Stir in garam masala, black onion seeds, turmeric, ginger and garlic and cook for 1min . Scoop out once they are done. 1 can (240g) chickpeas cooked and drained 1 can (400ml) coconut milk 1 teaspoon salt 1 tablespoon parsley or coriander chopped Instructions Wash and cube the aubergines (I don't peel them and like to leave the skin on), then throw them on a baking sheet, drizzle with some olive oil, and season with ground black pepper and salt. In the same pan, fry the onion for 4-5 minutes until it softens, then stir in the garlic and ginger. Dried peas and pulses are cheaper than canned ones. Remove from the pan and transfer to a paper towel lined plate. Just before eating, tear the coriander into rough pieces and stir into the curry with the spinach leaves theyll wilt in the heat of the pan. Turn the heat to low and add the eggplant, shallots, garlic and ginger. Ooh glad you managed to get some buckwheat it is definitely an acquired taste so do persevere, I thought it was very odd the first time I tried it, but now I love it! STEP 1 Halve the aubergines, then cut each half into wedges. This easy peasy vegetarian curry certainly ticks all these boxes and more, its cheap, tasty and is packed full of nutrients, plus it takes well under 30 minutes to make and is family friendly too or at least my kids love it! Preheat the oven to Broil. Taste and add seasoning. Pour in the chopped tomatoes, and then stir in the chickpeas. Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. STEP 1 Heat 1 tbsp oil in a pan. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes. Add the chicken pieces, stir and cook for 2-3 minutes, then add the chickpeas, water, and coconut milk. Plus if you make a vegetarian curry, using chickpeas or lentils and vegetables, a curry can be a very economical meal too. Add the aubergine to the pan and and simmer over low heat for 20 minutes. yellow onion, balsamic vinegar, Garam Masala, raisins, chickpeas and 16 more. This quick and easy Indian curry recipe doesn't only smell fantastic, but also tastes authentic too! Add the onion to the same pan and cook until soft and golden. Step 6: Add in the spinach, and lemon juice. 2 tbsp natural peanut butter Instructions Heat the olive oil in a large pan and then fry the aubergine for 8-10 minutes over medium heat. Saute your onion for 3-4 minutes. To Make the Stew: Heat 1 tablespoon coconut oil. Add in the chopped tomatoes, turmeric, paprika, ground cumin and some salt and black pepper. Think I'll try it again substituting different vegetables. Add the torn up spinach and cook until it's wilted down. The GHIs best budget irons and clothes steamers. This may just work fingers crossed. 2. Cut each piece in half and transfer them to a large bowl. This roasted aubergine and chickpea curry is packed with flavour and texture. Stir well and cook for another couple of minutes. Pop in the cauli florets and brown them off a little and set aside, then pop in the aubergine and brown that a little too. If you want it to thicken a little more remove the lid for the last 5-10 minutes of cooking. Cook the aubergine in two batches until they are soft and browned, approximately 3-5 per side. This curry is jam-packed with flavor and aroma from Caribbean spices like a scotch bonnet, thyme, paprika, etc. Mix all the aubergine pieces with the spices and oil and roast for 25-30 mins until soft. Pour in your coconut milk and chopped tomatoes. Then add the coconut milk and curry mixture, and the chickpeas, to the pot. It wouldnt be a curry but it would still taste good! 1. For me a good homemade curry is the perfect balance of easy peasyness and foodieness. I feel like aubergine is a bit like marmite, you either love it or hate it. Continue to cook, stirring occasionally, for about Simmer the coconut chickpea curry for about 10 minutes or until reduced slightly. Add in all the spices and some black pepper and fry for a minute until smelling fragrant. Stir to combine. I added a second tin of tomatoes as it was getting a bit dry - probably the heat was a bit high - and I did find the aubergine took longer to roast than the recipe, but my oven is pretty old so perhaps tha's why. Cook for a few minutes to toast the spices, then stir in the chopped tomatoes, coconut milk, water, and the roasted eggplant. Serve with a drizzle of sesame seed oil. 400 g chickpeas canned 1 medium sweet potato diced into 3cm chunks 100 g baby spinach leaves 1 red pepper diced 1 green pepper diced 1 onion diced 3 garlic cloves crushed 1 tbsp coriander dried or fresh 1 tbsp paprika 2 tsp garam masala 2 tsp curry powder 1 tsp ground ginger 1 tsp mild chilli powder tsp turmeric 1 tsp salt Place the onion mixture in a 5-quart electric slow cooker. I also added spinach at the end as I had a bag that needed using up. Add the aubergine, chickpeas, sweet potato, tomatoes and coconut milk to the pan. Put the oil and sliced red onions in a large wide pan and cook over a low heat with the lid on for 3 minutes until slightly softened but not brown. 1 can coconut milk 1 tbsp sesame seed oil Instructions Add everything except tomatoes, coconut milk and lime juice to a large saucepan. Expert Tips Oh My Goodness! If you have time, soak 100g (31/2oz) dried chickpeas overnight in cold water. Make this coconut and peanut aubergine curry, then check out more vegetarian curry recipes such as our vegan aubergine curry and spinach, chickpea & potato curry. Fry in a large pan with the olive oil on high heat for 3-4 minutes. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. In fact in the last few weeks Ive posted Kale and Red Onion Dhal, Easy Peasy Chicken Curry and Indian Spiced Cauliflower Riceand I have a few more in the pipeline! Find web story slides here of Cupful of Kale recipe favourites! Brown the eggplant on all sides, working in batches if needed.

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