Vegan Aubergine Masala

Vegan dreams right here. Baked spiced aubergine tossed in a rich, creamy tomato masala sauce. Ridiculously tasty, ridiculously healthy and 100% vegan!

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Cook: 60 mins


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Preheat oven to 200°C / 400°F.
Add tsp of coconut oil, tsp turmeric and cumin to aubergine and mix until coated.
Fry your aubergine on a hight heat for 10 mins, flipping to make sure all sides are charred (you may need to do this stage in batches).
Once aubergine is charred, transfer to a baking dish and bake for 15 mins.
Meanwhile, heat tbsp of coconut oil in a large deep pan and fry red onion for 5 mins. Then add garlic and ginger and fry for 2 mins. Then add plum tomatoes, break up well, fry for 5 mins.
Add spices, stir in well and then add a splash of water, stir again and leave to simmer for 5 mins until sauce thickens again. This would be a good time to cook your rice.
Now, add in your baked aubergine, stir well and then add your vegetable stock, coconut milk and coriander. Give it all a good stir and leave to simmer for 15-20 mins, stirring regularly until your curry thickens. Serve with your rice and topped with coriander.

Nutritional Info

Cals – 379
Carbs – 55g
Protein – 8.1g
Fat – 12.5g


Serves Serves 3-4

For The Aubergine

  • Tsp of 100% coconut oil
  • Tsp of turmeric
  • Tsp of cumins
  • 2 Aubergines - chopped into large chunks

For The Masala Sauce

  • Tbsp of 100% coconut oil
  • 1 red onion - finely chopped
  • Tsp of garlic and ginger combined
  • 1/2 tsp of cumin
  • 1/2 tsp of coriander
  • 1/2 tsp of turmeric
  • 1/2 a tin of plum tomatoes
  • 250ml of vegetable stock
  • 200ml of light coconut milk
  • A handful of chopped coriander

To Serve

  • 125g of basmati rice per person
  • A handful of chopped coriander

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