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
Details
- Cuisine: Indian
- Recipe Type: Slow cooker
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 90 mins
- Serves: 6
Step-by-step
- 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.
- Add the diced aubergine (eggplant) and then all the tomatoes.
- When the mix is hot, transfer to your slow cooker and add the rest of the ingredients apart from the cream and butter.
- 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).
- Finish with butter, cream and salt to taste.
- Serve with basmati rice.
This recipe was devised by Neil Rankin for Crock-Pot.
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