Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. Add tomato paste, cumin, garam masala, curry powder, turmeric, paprika, and black pepper. I just fixed the recipe. Add the ground cumin, curry powder, garam masala, turmeric and sugar. I hope this helps! Leave to simmer for 25 minutes, until the curry has thickened. But I have to watch out for food that’s garnished with cilantro (since I cannot stand the taste of cilantro) and hubby steers clear of any curry made with coconut milk. Hello there! Spices – cumin, garam masala, curry powder, turmeric, paprika, and black pepper. The curry dream team! ★☆. What’s in the gravy portion of the curry – What makes this curry creamy without using coconut milk is cashew and almond milk. Check the aubergine. Plus my. As you can see from the photos below, cashew cream is doing its magical thing! I’m not sure how much the eggplant weighed but it was pretty big, and I used a 14.5 oz. Salad – A refreshing side of salad with cool creamy dressing is always a welcoming combination to any curry dishes in my opinion. Hi MJ, Required fields are marked *, Rate this recipe Loading. I even served my curry with cooked quinoa before and it was great! As the vegetables soften, add 2 peeled and thinly sliced cloves of garlic and 1 tbsp of finely chopped ginger. Vegan aubergine curry. It needs about 20 minutes. Naan – Store-bought naan is fine but if you have some extra time, I’d highly recommend making naan at home. Give it a good mix. ★☆ But I know cashew cream can be frozen and all the vegetables used in this recipe are freezer friendly so I don’t see why you can’t freeze this recipe. I use. Simmer uncovered for 10 minutes, or until the sauce has reduced by half. When you blend together the raw cashew and almond milk, you get this magical creamy sauce that is better than half and half! ★☆ What’s in the gravy portion of the curry – What makes this curry creamy without using coconut milk is cashew and almond milk. Share a photo and tag us — we can’t wait to see what you’ve made! Find out here! Onion, ginger, garlic, and green chili. I added jalapeno like in the pictures to make mine spicy . Vegetables – I use potato, carrot, cauliflower, onion, and frozen peas. Indian style vegetable curry – Creamy and flavorful curry made with no dairy and no coconut milk. To serve, stir through coriander. can of tomatoes and a 13.5 oz. It is so satisfying to watch those bubbles form from a naan when cooking. Oh my goodness!! Rice – It doesn’t have to be basmati rice. Canned stuff: Coconut milk, chopped tomatoes, and chickpeas. Your email address will not be published. When you make this delicious vegetable curry, let me know how you like it! First thing first, if I don’t particularly look like “George,” that’s because “George" is my nickname. Be prepared for the aubergines to soak up a lot of oil. How to Roast an Aubergine? You will also need water, and fresh parsley leaves to garnish. It should have crisped on the outside, and the flesh will be brown and soft. Spices: Coriander, cumin, garam masala, and turmeric. ★☆ The curry dream team! I love this nickname and it has stuck with me ever since. Add the minced garlic and ginger. Halve and thickly slice 2 medium aubergines. Let’s just say if we were to go to one of those Indian lunch buffets, we would get our money’s worth and some more! Cook … It is what makes the stew so silky. If the amount of oil worries you, then salt the sliced aubergines before cooking and leave for 30 minutes. You will also need water, and fresh parsley leaves to garnish. Add the chopped tomatoes and chickpeas and let simmer for about 10 minutes. Yay!! My husband and I both love Indian food. Mix your own curry powder. Add the coconut milk, stock and Thai fish sauce. For the curry 2 x 400ml tins coconut milk 400g aubergine, cut into 2cm x 2cm chunks 800g sweet potatoes, peeled and cut into 3cm x 3cm chunks 1 handful dried coconut slices, to garnish https://www.yummly.com/recipes/vegetable-curry-without-coconut-milk In a high-speed blender, blend together cashew and almond milk until smooth. Serve with samosas and Indian bread for dunking. Hmmm…Maybe that’s why I love Indian food so much . But you can use whatever vegetable you have on hand. Give it a good mix. Creamy and flavorful curry made with no dairy and no coconut milk. Who likes Indian food? https://www.olivemagazine.com/.../coconut-and-peanut-aubergine-curry Hugh Fearnley-Whittingstall's Aubergine and Green Bean Curry (serves 6-8) 5 large aubergines (eggplants) olive oil for drizzling 400ml coconut milk 300ml good quality tomato passata 300g green beans, topped and tailed For the curry paste: 3 garlic cloves, roughly chopped 3 shallots, roughly chopped 1 thumb-sized piece of ginger, roughly chopped Spices: Coriander, cumin, garam masala, and turmeric. Reduce the heat to medium and continue to cook for 5-7 minutes until the potato is cooked but not mushy. Indian style vegetable curry – Perfect for simple, easy, and delicious weeknight dinner! Cook until fragrant, about a minute. Meeee!!! Roasting an aubergine … Soften the onions and aubergines in 6 tbsp of olive oil in a large, deep pan. Roasting an aubergine for this recipe is really easy. Simmer uncovered for 10 minutes, or until the sauce has reduced by half. Once again, I really appreciate you letting me know! I’m so happy to hear you like the recipe! Set aside. English is my second language. Unfortunately, coconut is just not his jam. Thanks for an excellent question! Want to know what makes the curry creamy? Chop and change the spices to suit your taste. Canned stuff: Coconut milk, chopped tomatoes, and chickpeas. Photograph: Jonathan Lovekin for the Observer. Your email address will not be published. Thank you so much for pointing it out. Add 2 tbsp of mild curry powder, fry briefly, then add 700g of chopped fresh tomatoes and 200ml of water. I was born and raised in Korea until I was 16 - all my curiosity reminded many people of “Curious George”! Rinse and dry before frying. Bring the mixture to a boil and place a lid on top. Add the ground cumin, curry powder, garam masala, turmeric and sugar. Keywords: Indian style vegan vegetable curry, no coconut milk curry, vegetable curry, Indian curry. They will absorb less oil that way. I asked tons of question while learning English - Oh, yes. How to Roast an Aubergine? Add the browned aubergine to the sauce and simmer gently for 10 to 15 minutes or until tender, the aubergines should still retain their shape.