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    Simple Vegetarian Curry with Aubergines

    The easiest curry that only takes 15 minutes to make!





    Prep Time

    5 minutes

    Cooking Time

    10-12 minutes

    "This has become one of my favourite recipes for two reasons; firstly, instead of having to spend a fortune at your local curry house, you can make this curry in ten minutes with the minimum of ingredients."

    I made enough for five with this dish and I’d struggle to spend more than £4 on ingredients. Secondly, using aubergine as a meat substitute should satiate even the more vocal carnivores in your family. They absorb the flavours much more readily than chicken but still retain a meat-like texture. I know that’s not the most appetising description I could’ve thought of, but vegetarian cooking can sometimes be a battle of wills in a mixed household.

    A few pointers; I’ve used standard curry powder here but if you want to get fancy you can make your own with a teaspoon of fenugreek, turmeric, cumin and mustard seed.

    Here's what you'll need...

    3 ripe tomatoes roughly chopped
    One large aubergine
    One cup of rice
    3-4 cloves of garlic, peeled and smashed
    A handful of raisins
    Three tablespoons of curry powder
    500 ml stock (of your choice)
    Three small red onions (sliced)
    Coriander or Basil (to dress)

    Tip: If you like a stronger flavour add some more chillies and tomato paste.

    Here's how it's done... Step 1

    Firstly cook your rice. We have a rice cooker that does all the hard work for us and I can’t recommend getting one enough. If you’re old school, rinse the rice in warm water and drain. Then fill a pan with warm water until it just about covers the rice and cover to cook on a low heat. Make sure it doesn’t over-bubble and make a mess everywhere.

    I started by frying off the tomatoes until they became soft and the skin started to fall off the flesh. Add the chopped onions and fry until golden brown.

    Step 2

    Add the stock, aubergines and curry powder.

    Step 3

    Cover and simmer for 5-8 minutes until the aubergines absorb the colour and the stock begins to reduce. Cook for another few minutes before adding the raisins.

    Step 4

    Dress with either coriander or basil and serve!