VEGAN AUBERGINE CURRY RECIPE - OLIVEMAGAZINE
Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry. This aubergine dhansak makes for a comforting family meal.
Provided by Janine Ratcliffe
Categories Vegan
Total Time 55 minutes
Number Of Ingredients 13
Steps:
- Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
- Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Tip out on a plate and do the next batch.
- Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.
Nutrition Facts : Calories 259 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 12 grams fibre, ProteinContent 11 grams protein, SodiumContent 1000 milligrams of sodium
LASAGNE RECIPES - BBC GOOD FOOD
Cook a classic Italian pasta bake for the family. We have all sorts of lasagne recipes, including traditional mince, seafood and veggie versions.
Provided by Good Food team
Number Of Ingredients 1
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CAULIFLOWER CRUST PIZZA RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 463 calories per serving
- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From thehappyfoodie.co.uk
Cuisine Indian
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 237 calories per serving
- Preheat a griddle pan or barbecue.
- Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
- Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
- Grill the aubergines on both sides until lightly charred – you'll need to work in batches.
- Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
AUBERGINE, TOMATO & PARMESAN BAKE (MELANZANE ALLA ...
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Vegetable
Cuisine Italian
Calories 225 calories per serving
- When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.
VEGGIE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine Italian
Calories 602kcal per serving
- Bake for 35–40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
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