Roast Aubergine Curry

 

Roast Aubergine Curry

  • Serving Serves 4
  • Prepare 30 Minutes Prep Time
  • Cooking 30 Minutes Cook
  • Calories 331 Calories

Slightly sweet with added richness, this simple vegan curry is a winner.

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 1

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 2

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.

Step 3