Page 24 - Vegan Food & Living (February 2020)

One pot R E C I P E S

Roast aubergine with tomato coconut
curry and coriander pudlas

By Stockfood, The Food Media Agency (www.stockfood.co.uk)
Serves 4 | Prep 25 mins plus resting | Cook 1 hour | Calories 656 (per serving)
FOR THE CURRY FOR THE PUDLAS 1 For the curry, melt the coconut oil 6 Let the batter stand at room
1
2 tbsp coconut oil 150g (1 / 3 cups) chickpea in a large saucepan or casserole dish temperature for at least 30 minutes,

1 large onion, finely (gram) flour set over a moderate heat. Add the preferably up to 2 hours.

onion, garlic, chilli, ginger, and a pinch
chopped 1½ tsp salt 7 When ready to cook, preheat a non-
of salt, sautéing until golden, about stick frying pan over a medium heat

3 garlic cloves, chopped 1 small green finger chilli, 6-8 minutes, stirring frequently. until hot. Grease with oil, then add a

1 green finger chilli, seeded and minced 2 Stir in the spices, cooking and stirring ladle of the batter to the pan, swirling
seeded and minced 2 tsp fresh ginger, peeled over a reduced heat, until fragrant it to create an even, thin round.
1 tbsp fresh ginger, peeled and grated and slightly darkened in colour, 8 Cook until set, about 15-20 seconds,
and minced 1 handful coriander, about 1 minute. Take off the heat. then carefully flip and cook for a
1 tbsp mild curry powder roughly chopped 3 Pulse the tomatoes in a food further 10-15 seconds until golden-

2-3 tbsp sunflower oil, for processor until broken up but brown all over. Slide out onto a plate
1 tsp ground cumin
greasing not puréed. Return the onion to and cover loosely with foil.
1 tsp ground coriander
TO SERVE a medium heat, then stir in the 9 Repeat for the remaining pudla,
1 tsp paprika tomatoes and coconut milk. Bring
2 large aubergines, split using a little fresh oil for each one.
½ tsp ground turmeric to a rapid simmer, stirring frequently.
into four quarters 10 To serve, once the pudlas are
800g (4 cups) tinned plum Return to a simmer until the curry cooked, preheat the grill to hot.
1 tbsp mild curry powder
tomatoes has thickened, about 25-30 minutes. Season the aubergine quarters
1 tsp paprika
400ml (1 / 3 cups) coconut 4 Once the curry is ready, stir in the with the spices and some salt and
2
milk 1 tsp ground cumin sugar, lemon juice, and some salt and pepper. Arrange on a grill tray and

½ tsp soft brown sugar 2-3 tbsp sunflower oil pepper to taste. Take off the heat. drizzle with oil. Grill the aubergine
juice of ½ a lemon 1 handful coriander, torn 5 For the pudlas, stir together the quarters until lightly charred, turning
gram flour and salt in a mixing bowl. occasionally as needed. Reheat
salt and freshly ground Add the ginger, chilli and coriander, the curry. Pour into a serving
black pepper stirring everything together with a bowl, adding the aubergine on top.
42.2g 28.5g 3.2g 26.6g 16.4g spoon. Gradually stir in 250ml water Garnish with coriander and serve
Total fat Saturates Salt Sugar Protein (1 cup) until a smooth batter forms. with the warm pudlas on the side.
24 VEGANFOODANDLIVING.COM