Thursday, 12 April 2018

Aubergine and Tomato Curry.(Vegan)

This is a curry I tend to make for the freezer as its only me who eats it and I only buy Aubergines when they are on special offer, I do eat veggie at least twice a week and this curry is ideal as it is Vegan and low in the calories and its curry so whats not to like? The heat if you're like the rest of my family who cannot handle much more than a crappy Korma,😒 I like Vindaloos so can take it.This is not Vindaloo hot more like a nice madras heat but you can adjust the heat by using less or more Chilli powder.

Ingredients

1 large aubergine
juice of 1 lemon
oil for frying about 2 tablespoons
2 onions
4 cloves of garlic
3 inch piece of ginger
2 teaspoons of black onion seeds
1 teaspoon of cinnamon
2 teaspoons of cumin seeds
2 teaspoon of pepper
2 teaspoons of salt
2 teaspoons of garam masala
1 1/2 teaspoons of turmeric
1 teaspoon of hot chilli powder
6 fresh tomatoes but you can use a 400g tin of chopped tomatoes but fresh are nicer
big squirt of tomato puree
1 pint of boiling water
1 teaspoon of sugar




                                                                      Method

                             Chop the Aubergine into rough chunks and add the lemon juice

                              Heat the oil in a wok,add onions and gently fry for 5 minutes

                              Add all the spices,ginger,garlic and fry for another couple of minutes

                              Add tomatoes,cook for 3 minutes,add boiling water,tomato puree
           
                              Add aubergine with the lemon juice,add sugar and mix well

                              Simmer for 20 minutes until nice and soft


                                                    Chopped aubergine with lemon

                                                       

                                                       
                                          Spices but I've used garlic,ginger puree for ease
                                          Roughly half a teaspoon of ginger and a teaspoon of garlic





                                      Thinly sliced onions and roughly chopped tomatoes
                                    White or red onion can be used doesn't make any difference




                                          Tomatoes,onions and spices gently cooking




                                              Added aubergine and lemon juice




                                             Gently simmering away,reducing down




                                            All done! Ready for the freezer



I really could of gotten at least another portion out of this but I'm greedy and like a lot of curry,these will be labeled and frozen for future meals. I just take one out the freezer on a morning and leave on the worktop to defrost,nuke in the microwave for 3 & 1/2 minutes on high and serve with rice or on its own.

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