I don’t make many curries. Well actually that’s not true, I make dal nearly every week, but I don’t often make any other curries or Indian side dishes. We used to eat a lot more Indian food, but Cooper isn’t keen (although he loves dal) and Graham never seems to be in the mood for curry. Today I made this Aubergine and Onion Masala and it must have been the smell as Graham was tempted by it and thought it tasted great. Cooper had a snack before heading out to Boys Brigade so he hasn’t tried it yet, but I have some dal at the ready just in case.

You can’t win them all.

Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

Oh and by the way, that’s mango chutney in the little bowl. It’s a really rich colour. I didn’t want you to think I serve ketchup with curry. Ugh! I DO NOT SERVE KETCHUP WITH MY CURRY! Good, glad we cleared that up.

I made this masala curry in my Crockpot slow cooker. It was easy!

You know how I love easy!

Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

CROCKTOBER

You may not know it but October is also #Crocktober. A month long celebration of slow cooking and sharing easy slow cooker recipes. Slow cooker meals are great for sticking on before work or at night for a slow cook while you sleep and shorter program after work so the slow cooker does the work while you relax or see to that pesky homework with your children.

This month I’ve partnered with Crock-Pot to support slow cooking. Chef Neil Rankin is also involved with the campaign and this is one of his recipes I’m sharing.

Chef’s aren’t always great at making a recipe simple, so I’ll be rewriting the method a little. The original recipe called for fresh fenugreek which I couldn’t find, so I used dried fenugreek. I made the recipe vegan, but you’re welcome to use butter and single cream if you don’t follow a vegan diet and it’s easier.

crock-pot

Basic Slow Cooker

I had a retro looking slow cooker which was stylish and was a useful bit of kit, but it was ceramic and heavy. I was waiting for that day when I’d drop and smash it. Yes, I am that clumsy! It two settings, one for 6 hours and one for 8 hours, but that was it. 

Crock-Pot

The crock-pot is super light and has three settings. Low, high and a keep warm function.

I have the 4.5L DuraCeramic Crock-Pot Slow Cooker which is suitable for meals for four. The multi-purpose aluminium pot can be used on all hob types, it’s easy to clean and free from PFOA and PTFE non-stick chemicals.

Crock-pot is the original slow cooker. Launched in North America in 1971 and is the leading slow cooker brand.

Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

Curry Sauce


I was sceptical about this curry as it isn’t cooked in the sauce, it’s started off in the frying pan with spices then popped into the slow cooker for a couple of hours. The sauce is actually made at the end when you add dairy free spread (or butter) and soya cream (or single cream).

The onions and aubergine were tender, the spices had a good warmth and it wasn’t swimming in sauce. So more like a traditional Indian curry rather than those presented to us in Indian takeaways, which are made for the British palate and always swimming in sauce.

How to Make Rice

I cheated and used microwave rice, but you can make your own. The rule of thumb is add double the quantity of water to rice. Pour the rice into a pot, pour over the water, bring to the boil, give one good stir, then turn off the heat, cover and leave to cook. Don’t be tempted to keep stirring. You will end up with claggy rice. Not nice at all. Once it’s cooked, fluff it up with a fork.

Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

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Aubergine and Onion Masala Recipe

Aubergine and Onion Masala

A masala spiced curry. This Masala is made with aubergine (eggplant) and onion in a light creamy sauce. It’s made in a slow cooker, but could be made in a pot on the hob too.

Ingredients

  • 1 tbsp olive oil
  • 3 onions, sliced
  • 2 aubergines (eggplant), cut into cubes
  • 3 medium salad tomatoes, quartered
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp green chilli, finely chopped
  • 1 tsp ground fenugreek
  • 1 tsp red chilli powder
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp sugar
  • ½ tsp turmeric
  • 6 almonds whizzed up with 50 ml water, a little more if it needs it
  • 30g dairy-free spread (or butter)
  • 30 ml soya cream
  • a handful of fresh coriander, chopped
  • a good grinding of black pepper

1. In a large frying pan, saute the onion in the olive oil for a few minutes, then add the spices and stir well. 2. Pour in the aubergine, tomato and almond water and warm through. 3. Set your slow cooker to high, pour in the ingredients and leave to cook for 2-3 hours until the flavours are intense and the vegetables are soft.4. Add the dairy-free spread, cream and fresh coriander and stir to make a sauce. Seasoning with black pepper. 5. Serve with rice and mango chutney.6. Enjoy! >Notes: If you don’t have a slow cooker, saute the onion with the spices until soft, then add a little more water when you add the almond water and veg and cook gently with a lid on. It won’t take nearly as long, probably just half an hour. Add the dairy-free spread, soya cream and coriander at the end, the same as the slow cooker version. Just check it more often to make sure it doesn’t start to catch on the base of the pan. The flavour might not be as rich.

Details

Total time:

Nutrition facts per 4 servings:
321 calories
3.2 grams saturated fat

Yield:  Serves 4

Follow the conversation with #Crocktober.


Disclosure: I developed this recipe for Crock-Pot UK. I was not required to write a positive review and any opinions are my own.


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Aubergine and Onion Masala (a vegan eggplant crock-pot curry recipe)

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