Vegan Afghan Eggplant Curry.
Do you like aubergines or do you call them eggplant? I am going to be honest and say, that while I will eat almost any vegetable, I never really appreciated aubergines until I moved to France. With he old recipes I had used in the UK there was always a lot of salting and drying and the end result was always disappointing. However, they are widely available in my part of France. Even our village shop sells them, so I’ve been experimenting lately. I think I've come up with something simple and tasty that is not just for vegetarians!
I first had aubergines in a curry when I had a day cooking with Reza Mahammad at his house in the Charente, which is not too far from me. He runs cookery workshops which are great fun and when you have spent all day cooking you sit down with Reza and fellow participants and eat. It’s a great way to learn about Indian food.
How to make this Vegan Afghan Eggplant Curry.
For my Vegan Afghan Eggplant Curry I’ve tried various ways of cooking and preparing the aubergines and I feel that cubing them is the easiest way to cook them for this dish. Like mushrooms, aubergines are little sponges so they need cooking over a high heat with a little oil. You do need to move them around too. If you have an Actifry you can cook them in the bottom tray for about 10 minutes until nicely coloured. This way, you are not tempted to add more oil!
When the aubergines are ready remove and set aside to make the sauce. In a frying pan heat oil and fry the onions over a low heat for about 10 minutes until softened. Add garlic, cumin, coriander and chilli powder and cook for a few minutes. Next add some creamed tomatoes or chopped or fresh and simmer until the mixture is thick. Tip in the aubergines and heat through.
Combine low fat natural yoghurt with some fresh chopped mint to serve with the Afghan Aubergine Curry, scatter over some coriander and serve. This will serve 2 people as a vegetarian curry or 4 as a side dish. Obviously you will need to omit the yoghurt to make this a vegan dish.
To make this dish more frugal ring the changes and use courgettes.
What’s your favourite vegetable curry dish?
If you liked this Vegan Afghan Eggplant Curry you might like Spicy French Beans with Chilli and Cumin
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Afghan Aubergine Curry with Minted Yoghurt
- 1 Aubergine cut in chunks 350g
- 250 G Carton tomatoes
- 2 Cloves Garlic, crushed
- 1 Tbsp Cumin
- 1 Tbsp Coriander
- ¼ Tsp Chilli powder
- 2 Tbsp Oil
- 250 G Natural yoghurt
- 1 Tbsp Fresh chopped mint
- 1 Tbsp Fresh chopped coriander
- 1 Onion, finely sliced
- Heat 1 tbsp of oil in a frying pan and fry the aubergine for about 10 minutes until coloured. Set aside.
- Heat the remaining oil and fry the onion over a low heat for 10 minutes.
- Add the garlic, chilli, coriander and cumin and cook while stirring for 2 minutes.
- Add the tomatoes and simmer until thickened before adding the aubergines. Adjust the seasoning and sprinkle over the coriander.
- Combine the yoghurt with the mint to serve with the curry.
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