Brinjal Cassoulet
Brinjal Cassoulet
This hearty ‘cassoulet’ curry is the vegan equivalent of the Arc de Triomphe, it’s a victorious dish which combines creamy mushrooms and squishy aubergines in a thick tomato and coconut gravy.
Yield: 6 portions
- 3 tbs vegetable oil
- 650g aubergine half moons
- 4 tbs vegetable oil
- 150g white onions, finely chopped
- 3 tbs garlic and ginger paste
- 2 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 4 black cardamom, lightly crushed
- 400g chopped tomatoes (1 x tin)
- 200g button mushrooms
- 400ml coconut milk
- 1 tsp salt
- 1 tsp sugar
- 15ml lime juice
- Coriander leaves for garnish
How To Make Brinjal Cassoulet
- Coat the aubergine in 3tbs of vegetable oil and arrange on a booking tray. Preheat the oven to 190/170 fan/gas mark 5 and bake the aubergine for 20 minutes, turning half way. Remove and allow to cool.
- Using a medium sized pot, over a medium temperature heat 4 tbs vegetable oil and fry the onions until translucent, then add the garlic and ginger paste combing everything and cook for 3-4 minutes. Now add the spices and cook for 2 minutes.
- Add the tomatoes, season with salt and cook for 10 minutes until everything has assimilated and the tomatoes have broken down.
- Now add the coconut milk, stir well and add the aubergine pieces and mushrooms and pop in a pinch of sugar. Cover and simmer for 30 minutes.
- Scatter with coriander leaves and serve with rice, or a hunk of sourdough and a blob of yoghurt.
Brinjal Cassoulet
This hearty ‘cassoulet’ curry is the vegan equivalent of the Arc de Triomphe, it’s a victorious dish which combines creamy mushrooms and squishy aubergines in a thick tomato and coconut gravy.
Yield: 6 portions
- 3 tbs vegetable oil
- 650g aubergine half moons
- 4 tbs vegetable oil
- 150g white onions, finely chopped
- 3 tbs garlic and ginger paste
- 2 tsp chilli powder
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 4 black cardamom, lightly crushed
- 400g chopped tomatoes (1 x tin)
- 200g button mushrooms
- 400ml coconut milk
- 1 tsp salt
- 1 tsp sugar
- 15ml lime juice
- Coriander leaves for garnish
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