The quickest, creamiest vegan tikka masala about.
Make sure your griddle pan is on a very high heat to get some nice char marks on the aubergine.
Cooking Time (Includes Preparation Time): 1 Hour
150g Coconut Cream
2 Brown Onions
Knob of Ginger
400g Basmati Rice
Preaheat oven to 180°C/356°F.
Cut aubergines in to strips. Salt them, leave for 10 minutes and then pat dry (this removes excess moisture). Place aubergine strips in to a bowl. Add a teaspoon of turmeric, 2 teaspoons of chilli powder, 2 teaspoons of ground coriander and 2 teaspoons of cumin. Season with salt and pepper and mix everything together.
Heat a griddle pan. Once very hot, add your aubergines in batches. Cook on a high heat for 3-4 minutes each side until charred. Place the chargrilled aubergine in the oven for 10—12 minutes just so they can cook through.
Time to get on with the curry sauce. Slice up 2 brown onions. Add to a large pan with a good drizzle of olive oil. Cook on a medium heat until the onions are lovely and caramelised.
At this point, add a finely chopped clove of garlic and a chopped knob of ginger. Mix them in, and then add half a teaspoon of turmeric, and a teaspoon each of chilli powder, ground coriander and cumin. Mix everything together, and then add a heaped tablespoon of tomato purée.
Stir the base together, and then pour in 800ml passata. Mix everything together.
Add your coconut cream into the curry. Stir it through, and then bring the sauce to the boil. Once it is bubbling, turn it down, and let it simmer and thicken for 2 minutes. Now add your aubergine. Stir them through. Add 300ml water, bring to a simmer and then cover for 15 minutes and cook on a medium heat.
Get your rice on (follow pack instructions).
Serve the aubergine tikka masala over a bed of steaming rice. Garnish with some chopped coriander. Enjoy!