Quick Aubergine & Tomato Curry with Optional Chickpeas - Vegan Recipe Club

Name: Quick Aubergine & Tomato Curry with Optional Chickpeas - Vegan Recipe Club
Ingredients: Curry ingredients; 675g/1½lbs aubergines (I usually use 2 medium/large aubergines. A few grams either way is fine!); 2 tbsp plain vegetable oil (not olive); 3 medium-large tomatoes, chopped; 1 tsp salt; Juice of half a lemon; 2 tbsp fresh coriander, chopped; Spice mix – measure out into a small bowl while the aubergine cubes are soaking; 1 tsp turmeric powder; 4 cloves; 1 tsp cumin powder; 1 tsp coriander powder; 6 black peppercorns; 2.5cm/1inch piece fresh ginger, grated; ½ tsp paprika or chilli powder (less if you really can’t tolerate spices)

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This lovely tangy aubergine curry is very easy to make and one of the most popular dishes on the website. Most of the preparation can be done while the

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

Curry ingredients
675g/1½lbs aubergines (I usually use 2 medium/large aubergines. A few grams either way is fine!)
2 tbsp plain vegetable oil (not olive)
3 medium-large tomatoes, chopped
1 tsp salt
Juice of half a lemon
2 tbsp fresh coriander, chopped
Spice mix – measure out into a small bowl while the aubergine cubes are soaking
1 tsp turmeric powder
4 cloves
1 tsp cumin powder
1 tsp coriander powder
6 black peppercorns
2.5cm/1inch piece fresh ginger, grated
½ tsp paprika or chilli powder (less if you really can’t tolerate spices)