Vegan Eggplant Curry

2 aubergine (medium)
5 baby carrots
4 tbsp olive oil
1 red onion
3 clove garlic
2 tsp garam masala powder or curry powder
2 tsp turmeric
2 tsp ground coriander
2 tin chopped tomatoes (400g)
2 ½ cups coconut milk (1 cup = 250ml)
1 tsp salt
1 tsp pepper

Cut the aubergine into small cubes and dice carrots into rounds (2-3 cm long).
Fry in a large pan with the olive oil on high heat for 3-4 minutes.
While it's cooking, dice the onion and throw it in too. Put it back to a medium heat and cook for 5-6 minutes.
Dice the garlic and add to the pan with garam masala, turmeric and ground coriander. Cook the spices and garlic for 3 to 4 minutes, stirring well so it doesn't burn or stick to the bottom of the pan.
Add your tins of chopped tomatoes and coconut milk. Sprinkle salt.
Simmer for about 15 minutes or until the sauce has develop the right consistency. This one is up to you, it can be thicker or a bit more saucy if you prefer.
At the end add some sugar for the right sweetness (2 tsp) and salt and pepper to taste.

Serve with rice or naan bread or even by itself, with a side of plain yoghurt if desired, very delicious hearty meal!
Enjoy!

 

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