Vegan curry night
Roasted cumin aubergine skewers, daal, sticky tandoori squash and aubergine, rice with crispy onions and roasted peanuts. Recipes below ️️️
I love a curry (as you all probably know) and I had so many delicious vegetables to use from my so I decided to make everything vegan. Save this and give one of the recipes a try!
Aubergine skewers (4):
Ingredients: 1 aubergine, sliced thinly lengthways, 1 tsp ground cumin, 1 tbsp oil, salt
Method: Salt the aubergine, leave for 10 mins, rinse and pat dry. Mix oil and cumin, brush it onto the aubergine then curl it back and forth onto skewers. Grill until cooked and charred, or bake at 180 for 45 mins.
Ingredients: 200g yellow lentils soaked for 1 hour, 1 onion, finely chopped, 2 tomatoes, chopped into cubes, 1 veggie stock cube, 2 tbsp oil, 1 tbsp cumin seeds, 2 tsp turmeric, 1 tsp salt, 2 tbsp fresh ginger (minced), 4 garlic cloves (crushed), 1 tsp mustard seeds, 1 green chilli sliced, 2 bath leaves
Method: boil lentils for 45 mins – 1 hour or until soft. Whilst they are cooking, fry onion in the oil for 20 mins or until golden, add ginger and onion and fry for 5 mins. Add the spices and fry for 5 mins. Add the salt, stock cube, tomatoes and chilli and fry for 10 mins. Add the lentils and a mug and a half of the lentil water and simmer. Season to taste and when it is the desired thickness, serve.
Squash and aubergine curry (4):
Ingredients: 1 small squash and two aubergines (both cubed), 1 onion, roughly chopped, 2 tbsp oil, 1 tsp minced ginger, 2 tbsp Tandoor spice mix (or make from other spices), 1 tbsp brown sugar, 1 tbsp mustard seeds, 1 tsp salt.
Method: fry the aubergine and squash in the oil slowly for 45 mins or until caramelised and sticky. Add in the onion snd cook for 15 mins. Add the spices, ginger, sugar and salt and cook for 10 mins until sticky. Add water if it catches. Season to taste, serve when it’s dark, thick and sticky.
For the rice I just slowly fried onions and peanuts over 30 mins and topped the steamed rice with them.