Slow cooked aubergine masala recipe

Slow cooked aubergine masala recipe

Even the most passionate meat-lovers will love this slow cooker vegetable curry. A vegetarian take on a chicken masala, it substitutes meat for aubergine spiced with chilli, ginger, turmeric, cumin and fenugreek. 

Ingredients

  • 30 ml vegetable oil
  • 1 large aubergine, diced
  • 3 onions, sliced
  • 2 soft tomatoes, quartered
  • 0.5 tsp fresh green chilli, finely chopped
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 1 tsp red chilli powder
  • 0.2 tsp turmeric powder
  • 0.5 tsp cumin powder
  • 1 tsp dried fenugreek leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp fresh coriander, chopped (and a few leaves to garnish)
  • 6 skinned almonds, ground to a paste
  • 200 ml tomato passata
  • 200 ml water
  • 30 g butter
  • 30 ml single cream
  • 1.1 fl oz vegetable oil
  • 1 large aubergine, diced
  • 3 onions, sliced
  • 2 soft tomatoes, quartered
  • 0.5 tsp fresh green chilli, finely chopped
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 1 tsp red chilli powder
  • 0.2 tsp turmeric powder
  • 0.5 tsp cumin powder
  • 1 tsp dried fenugreek leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp fresh coriander, chopped (and a few leaves to garnish)
  • 6 skinned almonds, ground to a paste
  • 7 fl oz tomato passata
  • 7 fl oz water
  • 1.1 oz butter
  • 1.1 fl oz single cream
  • 0.1 cup vegetable oil
  • 1 large eggplant, diced
  • 3 onions, sliced
  • 2 soft tomatoes, quartered
  • 0.5 tsp fresh green chilli, finely chopped
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 1 tsp red chilli powder
  • 0.2 tsp turmeric powder
  • 0.5 tsp cumin powder
  • 1 tsp dried fenugreek leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tbsp fresh cilantro, chopped (and a few leaves to garnish)
  • 6 skinned almonds, ground to a paste
  • 0.8 cup tomato passata
  • 0.8 cup water
  • 1.1 oz butter
  • 0.1 cup single cream

Details

  • Cuisine: Indian
  • Recipe Type: Slow cooker
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 90 mins
  • Serves: 6

Step-by-step

  1. Fry the onions in a little olive oil on a medium heat in a pan (or use the inner aluminium pot of the Crock-Pot) until softened, then add the spices and fry for a further 3 minutes.
  2. Add the diced aubergine (eggplant) and then all the tomatoes.
  3. When the mix is hot, transfer to your slow cooker and add the rest of the ingredients apart from the cream and butter.
  4. Cook down until the oil begins to separate. The high setting is best (for 2–3 hours' cooking) or low (for 4–6 hours' cooking).
  5. Finish with butter, cream and salt to taste.
  6. Serve with basmati rice.

This recipe was devised by Neil Rankin for Crock-Pot.

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Baby pumpkin masala 

The best slow-cooked recipes 

Top 10 aubergine recipes

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