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.
Total Time: 45 minutes
Servings: 6
Total Time: 45 minutes
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
- Grill the tomatoes, cut side up, until slightly charred. Set aside
- 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
- Heat the oil, fry the onions until soft, add the garlic, ginger, ground spices and salt. Stir, then add the tinned tomatoes.
- Allow to reduce by a third.
- 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
- Add the coriander, serve immediately with a hot grilled roti.
After some more recipe inspiration? Check out our delicious selection of vegan aubergine recipes
