Friday, 30 March 2018

Aubergine curry

vegetarian curry, vegan curry

I so admire people who plan their meals a week in advance, and know exactly what and when they would be cooking. I'm rather disorganised when it comes to dinners.
Often I have a vague idea of what I might be cooking, but it would depend on my mood and what I might find on offer. I suppose it doesn't help that I go grocery shopping every day.
I don't drive, and there is so much I can carry home, plus we do love freshly baked bread.
And I do often have a change of plans when I see something tempting.

The other day, while looking for some greens in Waitrose, I came across a big pile of aubergines at a reduced price (29p each) and grabbed three. One of them I used to make a pasta sauce.

Today I cooked an accidentally vegan dinner. I didn't plan for it to be vegan, but it just happened that way.
This recipe is a variation of an Indian recipe for aubergine curry (Baingan bharta).

vegan meals, vegan curry

Aubergine curry
1 medium carrot
5tbsp+ olive oil
1 big red onion
1 chilli
2 cloves of garlic
1tbsp turmeric
1tsp Sri Lankan Masala
1tbsp ginger paste
2 aubergines, skinned and cubed
350ml tomato sauce (e.g. Cirio Cuor di Pelato)
a handful of raisins
170g coconut yogurt (e.g. The Coconut Collaborative coconut milk dessert)
flat leaf parsley

Peel and chop a carrot, and finely chop an onion. Heat 2tbsp oil in a big frying pan. Fry the onion and carrot for about 5-7 minutes, stirring frequently, then add the chopped and deseeded red chilli and garlic, as well as all spices.
Peel and cube the aubergines. Add them to the frying onion, carrot etc. Stir well, so that the aubergines are well coated. Add more oil, and a dash of water.
Pour in the tomato sauce.
I used a bottle of Cirio Cuor di Pelato tomato sauce with vegetables, which was one of the products in the latest Degustabox food box.
If you don't have this particular product, any good quality tomato sauce, or passata will work, or just tinned tomatoes.
Add a handful of raisins and cook simmering on low for about half an hour. For an extra creamy taste add a small pot of coconut yogurt.
You might need to add a little bit of water, if the sauce becomes too thick.

Serve hot with basmati rice. I added a tablespoon of dried barberries to rice.

vegan curry, vegetarian curry

vegan curry


  1. I meal plan, but I select each meal from it on a day-to-day basis, rather than sticking rigidly to it - it's more an idea of what can be made with what's in the fridge or freezer. This looks delicious, although I must admit, I'm not a big fan of aubergines.

    1. Thank you, Cheryl! I'm not good at planning at all, it doesn't help that Fede would often tell me that he would be at a conference/high table etc just before dinnertime. I love aubergines in all dishes. It's one of my favourite vegetables.