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 of Coconut Cream
1 Garlic Clove
2 Brown Onions
Knob of Ginger
400g of Basmati Rice
800ml of Passata
Preheat oven to 180°C/356°F.
Cut aubergines into strips and salt them. Leave for 10 minutes and then pat dry (this removes excess moisture).
Place the aubergine strips into 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 on each side until charred. Place the char-grilled aubergine in the oven for 10—12 minutes so they can cook through.
Time to get on with the curry sauce. Slice up your 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.
Add a finely chopped garlic clove and a chopped knob of ginger. Mix them in. Add half a teaspoon of turmeric, and a teaspoon each of chilli powder, ground coriander and cumin. Mix everything together.
Add a heaped tablespoon of tomato purée. Give it all a good stir and pour in the passata.
Add your coconut cream into the curry. Stir it through and bring the sauce to the boil. Once it is bubbling, turn it down, and let it simmer and thicken for 2 minutes.
Add your aubergine and stir. Add 300ml of water and bring to a simmer. Bring it to a medium heat and cover for 15 minutes.
Get your rice on (follow pack instructions).
Serve the aubergine tikka masala over a bed of steaming rice. Garnish with some chopped coriander. Enjoy!