I’m a huge fan of curries and Asian foods. I usually make Thai curries more than the types you find in an Indian restaurant so fancied doing something different. I had this lovely coconut milk from Chaokoh to try so wanted to create a nice recipe with it to celebrate the weather starting to change in Britain.
Curries often use aubergine and okra in them and I love both so it was easy to decide what vegetable should feature in my recipe. Aubergines are so versatile while being delicious. They’re meaty like mushrooms so make a great substitute for vegans/vegetarians or even meat-free Mondays.
This is a great recipe to make for a family meal as you can throw it together in one pan in 30 minutes. You should also have most of the ingredients in your cupboards so cooking this up should be a breeze and a great way to not spend £20 at the supermarket on just one meal.
I hope you enjoy this recipe as much as I did making it (and eating it). You can also check out my other delicious, cruelty-free recipes here.
Let me know what you think in the comments or tweet me @veganbabelife
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A simple stew-like curry. Perfect for those who don’t like spice and need to throw together an easy, delicious supper.
- 1 whole aubergine
- 2 tbsp of olive oil
- 1 clove of garlic
- 1 tsp of turmeric
- 1 tsp of ground corriander
- 1 tsp of garam masala
- 1 can of chopped tomatoes
- 1/2 a can of coconut milk
- 1 pinch of stevia
- 1 handful of fresh coriander (optional)
- Chop your aubergine into cubes, not too small. Then Heat your oil in a pan over medium heat.
- Once the pan has heated up fry your aubergine for a few minutes until soft.
- Stir the garlic, onion and spices in with the cooked aubergine for a few minutes so the spices release their aromas.
- Then add the coconut milk and tomatoes to the pan and simmer for 25 minutes. You can put a lid on or leave it off, the sauce thickens just fine either way.
- Season and add a pinch of stevia or sugar to sweeten slightly.
- Stir through some corriander (optional) or just add some on top if you like.
- Serve with rice/bread and any accompaniments. Enjoy!
I used the delicious coconut milk from Chaokoh. It’s so thick and creamy, great for Asian cooking.
Keywords: Curry, Vegan, Asian, World foods