Aubergine Tikka Masala
This vegan Aubergine Tikka Masala is a flavourful and satisfying dish where smoky aubergine takes centre stage. The griddle-charred aubergine is complemented by a rich, aromatic curry sauce, making it a delicious plant-based take on a classic Indian favourite.
Instructions
- 1
Preheat oven to 180°C/356°F.
- 2
Cut aubergine (3) into strips and season with [salt]. Leave for 10 minutes, then pat dry to remove excess moisture.
- 3
Place the [aubergine] strips into a bowl. Add turmeric (1 tsp), chilli powder (2 tsp), ground coriander (2 tsp) and ground cumin (2 tsp). Season with [salt] and [black pepper] and mix everything together.
- 4
Heat a griddle pan until very hot. Add your [aubergine] in batches, cooking on a high heat for 4 minutes on each side until charred. Transfer the char-grilled [aubergine] to the oven for 12 minutes to cook through.
- 5
Begin the curry sauce. Slice onion (2) and add to a large pan with a drizzle of [olive oil]. Cook on a medium heat until the [onions] are caramelised.
- 6
Add garlic (1 clove) (finely chopped) and ginger (15 g) (chopped). Mix in. Add turmeric (0.5 tsp), chilli powder (1 tsp), ground coriander (1 tsp) and ground cumin (1 tsp). Mix thoroughly.
- 7
Stir in tomato puree (1 tbsp) and pour in the passata (800 ml).
- 8
Add coconut cream (150 g) to the curry. Stir through and bring the sauce to a boil. Once bubbling, reduce heat and simmer for 2 minutes to thicken.
- 9
Add the [aubergine] and stir. Pour in water (300 ml) and bring to a simmer. Cover and cook on medium heat for 15 minutes.
- 10
Prepare your basmati rice (400 g) according to package instructions.
- 11
Serve the Aubergine Tikka Masala over a bed of steaming [basmati rice]. Garnish with some chopped [fresh coriander]. Enjoy!
Nutrition Facts
Per portion