Easy Aubergine Tikka Masala
This easy Aubergine Tikka Masala with chickpeas is gluten-free, dairy-free, and vegan! It's the silkiest, most delicious plant-based tikka masala I have ever made.
Servings: 2 people
Ingredients
- 1 aubergine/eggplant, peeled
- 1 bulb of garlic, 2cm chopped off the top so that the garlic cloves are slightly revealed
- Olive oil
- Flaky salt
- 1 red onion, finely chopped
- 1 inch fresh ginger, finely chopped
- 1 red chilli, finely chopped
- ½ tablespoon cumin seeds
- 3 cardamom pods
- ½ tablespoon ground turmeric
- ½ tablespoon garam masala
- 400g tinned tomatoes
- 1 teaspoon sugar
- 200g coconut milk (store the other half of the tin in an airtight container and use within 3 days)
- 200g jarred chickpeas
- Fresh coriander, for garnish
Instructions
- Peel your aubergine and chop 2cm off the top of your garlic bulb so that the garlic cloves are visible.
- Place them onto their own pieces of tinned foil, drizzle with oil and salt, then wrap them up. Place them in the air fryer at 200C for 30 minutes until soft.
- Place a frying pan on medium heat and drizzle with oil. Add in your onion, ginger, red chilli, cumin seeds, cardamom pods, turmeric, and garam masala. Stir and fry for 5 minutes.
- Next up, pour in your tinned tomatoes followed by half a tin of water (using the tomato tin) and a big pinch of salt. Stir and the leave to simmer for 5 minutes. Next up, add in your coconut and combine thoroughly. Once again, stir frequently and simmer for a further 10 minutes.
- Once your aubergine and garlic are cooked, squeeze out the garlic (leave it to cool for a bit as it will be very hot) into your curry, and chop the head off the aubergine and break it apart in the pan. Lastly, add in your chickpeas and keep on the heat for another 3 minutes. Season to taste! Add more salt, sugar, chilli, or spices depending on how you like your curries!
- Lastly, serve up with some rice and top with fresh coriander. Enjoy!