Early Taste of Summer – Quick Vegan Aubergine Curry

Have you had a lovely Easter? I hope so!

I spent most of my Easter break on buses, talking nonsense to babies and catching up with my Mum!

Rather than sharing a typically Easter recipe, such as a Hot Cross Bun recipe – I made them last year and they were pretty doughy, firm and floury-tasting… not as nice as shop-bought ones :/ – I would like to share a Summery recipe.

Doughy Hot Cross Buns – Made and Kneaded with Love

According to the delightful Taste the Season wheel aubergines will be in season in July, and it’s during that time that they will be super tasty, able to grow super naturally and cheaper.

However, down good ol’ Leather Lane (where I am an habituée) one of the market stalls I buy from have had them in their bargain bowls since the beginning of April and I could not resist.

Aubergine Curry with Cherry Tomatoes – 4 Servings

  • 1 Chopped onion
  • Extra Virgin Olive Oil
  • 2 Medium aubergines, sliced or in chunks
  • 1 Tsp turmeric
  • 1 Tsp ground cumin (I lightly crushed mine with my pestle & mortar as I had whole cumin seeds)
  • 1 heaped tsp ground coriander / 2 Tbsp fresh coriander, chopped
  • chilli flakes if you want it hot and spicy
  • 1 Punnet of cherry tomatoes (about 300g)
  • Naan bread / Rice / Chutney / Lime pickle / Poppadoms / Pappadums to serve

All you need

-Cook the onion in a little bit of oil until soft and tip onto another dish;

-Add a few tbsp of olive to the pan, add the aubergine slices or chunks and cook in batches until they are browned on each side – aubergines tend to absorb oil so don’t add too much, they release it again as they cook – if you prefer, brush a little bit of oil on the aubergines and grill them on a griddle pan until browned instead;

Cook the Aubergines in batches

-If you are serving rice with the curry, start cooking it now;

-Tip the cooked aubergines onto the same dish as the onion(save on washing up!) and make sure there is a little oil left in the pan to cook the spices (omit the fresh coriander if using it): cook them for about 30 seconds, add the cooked onion and aubergine and the cherry tomatoes and cook until the tomatoes are soft (about 10 minutes or a little less);

Cook all the curry vegetables together

-Season with salt and add the fresh coriander if you’re using it, serve with whatever you fancy!

Vegan Aubergine Curry

This dish is easy to make, healthy, vegan and you can have it as a side dish too.

I also took some to work the next day, tasty lunch!

Do you like aubergines? How would you have this dish?


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