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Serves: 4 (or 2 if served on its own)
Prep time: 20 mins
Total time:
Recipe photograph by Lizzie Mayson
Recipe by BOSH!
This is the BOSH! boys' take on curry. It’s meant to be rustic. You can use different veg, if you like. Serve with naan bread or rice, or on its own for a lighter dish
Serves: 4 (or 2 if served on its own)
Prep time: 20 mins
Total time:
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Mains Vegetarian Vegetables Gluten-free Indian Dairy-free Vegan
Nutritional information (per serving)
Calories
334Kcal
Fat
23gr
Saturates
6gr
Carbs
19gr
Sugars
14gr
Fibre
10gr
Salt
0.2gr
BOSH!
After following a plant-based diet for three years, friends Henry Firth (right) and Ian Theasby claim to feel better than ever before. Their Facebook page, BOSH!, which shows how to cook vegan food, receives more than 20 million views a month, and their cookbook is the fastest selling of 2018.
See more of BOSH! ’s recipes
BOSH!
After following a plant-based diet for three years, friends Henry Firth (right) and Ian Theasby claim to feel better than ever before. Their Facebook page, BOSH!, which shows how to cook vegan food, receives more than 20 million views a month, and their cookbook is the fastest selling of 2018.
See more of BOSH! ’s recipes
Rate this recipe
Ingredients
- 3 red chillies
- 4 garlic cloves, peeled
- 4cm-piece root ginger, peeled
- 1 tbsp tomato purée
- 3 tbsp vegetable oil
- 1 large aubergine, cut into 3cm chunks
- 4 green cardamom pods
- 6 black peppercorns
- 1 bay leaf
- 1.5cm cinnamon stick
- 1 onion, finely chopped
- 1 tsp sugar
- 1 tsp ground cumin
- 2 tsp ground coriander
- 100g dairy-free coconut yogurt
- a large pinch of garam masala
- a handful of chopped coriander, to serve
- a handful of desiccated coconut flakes, to serve
Step by step
Get ahead
Leftovers keep for 2-3 days in the fridge.
- Rip the stems from 2 of the chillies, removing the seeds, too, if you prefer a milder sauce, and put them in a liquidiser with the garlic, ginger, tomato purée and 60ml water. Blend to a smooth paste (add more water if needed).
- Add 2 tablespoons of oil to a large frying pan. Cook the aubergine over a medium heat for about 10-15 minutes, turning regularly, until well browned. Meanwhile, crush the cardamom pods with a mortar and pestle to release the seeds (or use the end of a rolling pin). Discard the shells.
- Tip the aubergine onto a plate and set aside. Add the remaining oil to a large saucepan, along with the cardamom, peppercorns, bay leaf and cinnamon, and fry for 2 minutes. Add the onion and sugar. Reduce the heat to medium and sauté for 10-15 minutes, stirring occasionally, until softened (add a splash more oil to the pan if the onions begin to stick).
- Add the blended paste to the pan with the ground cumin and coriander and mix together well. Fry for 5 minutes, stirring regularly. Add the aubergine and stir well. Mix in the coconut yogurt (if it’s too thick, add a little water to loosen – you want a thick, gravy-like consistency). Cover and cook for 5 minutes.
- Rip the stem from the remaining chilli (remove the seeds if you prefer a milder flavour), then slice finely. Taste the curry and season with garam masala and salt, as necessary. Serve sprinkled with coriander, coconut flakes and the sliced chilli.
Recipe adapted from BOSH! by Henry Firth and Ian Theasby (HQ, £20).
