Vegan Aubergine Masala | Quick & Easy Dinner Ideas

Deliciously rich and full of flavour, this incredible curry is completely plant-based.

Niall Kirkland is dishing up another delight for your dinner with this vegan aubergine masala recipe. Full of smoky, charred aubergine and a rich tomato base, it’s everything you want in a masala.

Trust us, it’ll be hard to believe it’s so simple to make once you’ve tasted how good it is.

https://youtu.be/vsuLHcaDikQ

Ingredients

• 2 aubergines (chopped into chunks)
• 1 tsp. turmeric
• 1 tsp. cumin
• 1 tsp. 100% Coconut Oil

• 1 tbsp. 100% Coconut Oil
• 1 red onion (finely chopped)
• 1 tsp. garlic
• 1 tsp. ginger
• ½ tsp. cumin
• ½ tsp. coriander
• ½ tsp. turmeric
• ½ tin plum tomatoes
• 250ml vegetable stock
• 200ml light coconut milk
• Handful chopped coriander

Method

1. Preheat oven to 200°C/400°F.
2. First, prepare the aubergine. Add a teaspoon of coconut oil, turmeric and cumin to your chopped aubergine and mix until coated.
3. Fry the aubergine on a high heat for 10 minutes, flipping to make sure all sides are charred (you may need to do this stage in batches).
4. Once the aubergine is charred, transfer to a baking dish and bake in the oven for 15 minutes.
5. Meanwhile, heat a tablespoon of coconut oil in a large, deep pan and fry the red onion for 5 minutes. Then add garlic and ginger and fry for 2 minutes.
6. Then add the plum tomatoes, break up well with your spoon, and fry for 5 minutes.
7. Add spices, stir in well and then add a splash of water. Stir again and leave to simmer for 5 minutes until the sauce thickens again.
8. Now, add in your baked aubergine, stir well and then add the vegetable stock, coconut milk and coriander.
9. Give it all a good stir and leave to simmer for 15-20 minutes, stirring regularly until your curry thickens.
10. Serve with basmati rice and garnish with coriander.