Tuesday, 22 May 2012

Recipe Post: Vegan Aubergine Curry

Hello from a glorious sunny Oxfordshire.

So this is the weather this week :) Got my flip flops out!


This afternoon I'm off to celebrate little Elliot's First Birthday. Happy Birthday Elliot! If you didn't catch his mum's guest post you can read it here.

So what has been going on. Well Jessica's Cupcakes has been really busy the past few weeks which is fab and I have a few more things planned for that which will go on the blog. Pink Chilli Virtual Assistant has really taken off and I'm so busy now with a number of clients.

Friday night me and Keely had a girly night as I couldn't make her hen night. Here are some pictures from the evening :)






On Sunday I made a delicious Aubergine curry and had to share the recipe. It's vegan so even better!

Aubergine Curry
Serves 4 people (or 2 really greedy people)

Ingredients

2 tbsp olive oil plus extra to drizzle on aubergines
2 large aubergines (eggplant)
1 medium onion ) chopped
1 can of coconut milk
1 can of chopped tomatoes
1 tsp grated ginger
1 tsp garam masala
1 tsp turmeric
1tsp yellow mustard seeds
1 chilli (de-seeded and finely chopped)

Method

1. Preheat oven to 200. Slice eggplant lengthwise and sprinkle salt on the fleshy side. Rub both sides with olive oil and roast, skin side up for 25-30 minutes until tender.



2. Meanwhile in a large pan heat 2 tbsp olive oil. Add the chopped onion and cook for 3-5 minutes. Add all the spices and continue to cook for another 2 minutes.

3. Add the chopped tomatoes and coconut milk. Leave to simmer. Then one aubergines are done chop them into bite sized pieces and add to the curry along with some chopped coriander. Cook for another 2 minutes. Serve.

I had mine with rice and roti but you could have any type of bread, serve with potatoes or use this as a side dish.




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