Roast Aubergine Curry Recipe
Roast Aubergine Curry Recipe
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Serves 4
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30 Minutes Prep Time
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30 Minutes Cook
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331 Calories
Slightly sweet with added richness, this simple vegan curry is a winner.
Ingredients
1 Bengal Bang Kit
3 Aubergines (650 grams), sliced into rounds and quartered
1 medium sized onion
2 inches of fresh ginger
4 cloves of garlic
1/2 can tinned tomatoes or 2 fresh tomatoes
Optional: Coriander for garnishing
Nutrition Facts
- Serving Size
- 1 serving (100g)
- Calories per serving
331
- Amount/Serving
- % Daily Value
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- Fat 26 g
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- Sugar 12 g
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- Carbs 15 g
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- Fiber 7 g
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- Protein 5 g
Tailored to Taste
Whether it's for meat-free Monday or you're a season herbivore looking for new ideas, this dish delivers flavour in a way that's booth vegan and gluten-free.
Directions
Step 1
Chop it!
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
Step 2
Spice it!
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
Step 3
Make it yours!
Add your leftover roasted aubergine, then raise the heat for about 3 minutes. Add up to 200ml of hot water, lower heat and simmer for 12 minutes.
Tuck In And Enjoy!
Optional extra: finish by garnishing with chopped coriander.
