Vegan Masala Recipe

South Indian Brinjal Curry

Name: South Indian Brinjal Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 2 tbsp oil; 1 tsp mustard seeds; 4 cloves garlic, minced; 2 green cardamom pods; 1/4 tsp ground cloves; 1 large onion, finely chopped; 1 inch piece of ginger, grated; 1 tsp chilli powder; 1 tsp ground cumin; 2 medium tomatoes, chopped; 1 medium aubergine, chopped; 1 tsp salt; 1 cup water; 1/2 tsp black pepper; a handful of curry leaves; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

A South Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

60 minPrep: 15 minCook: 45 minServes 4South IndianVegan

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Ingredients Method Notes

From the kitchen

What to expect

A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat oven to 240°C (220°C fan). Toss aubergine with 2 tbsp oil, 1 tsp salt and pepper.
2
Roast for 30 minutes until caramelised and soft.
3
Heat remaining 2 tbsp oil in a large pot. Add mustard seeds and let them pop.
4
Add curry leaves and cook briefly until fragrant.
5
Add 1 large onion, finely chopped and cook until golden brown.
6
Add 2 medium tomatoes, chopped, 4 cloves garlic, minced, and 1 inch piece of ginger, grated. Cook until fragrant.
7
Stir in all ground spices and cook into a thick paste.
8
Add water and the roasted aubergine. Simmer gently for 30 minutes.
9
Stir in coconut milk and adjust seasoning to taste.

Gather everything first

Ingredients

•2 tbsp oil
•1 tsp mustard seeds
•4 cloves garlic, minced
•2 green cardamom pods
•1/4 tsp ground cloves
•1 large onion, finely chopped
•1 inch piece of ginger, grated
•1 tsp chilli powder
•1 tsp ground cumin
•2 medium tomatoes, chopped
•1 medium aubergine, chopped
•1 tsp salt
•1 cup water
•1/2 tsp black pepper
•a handful of curry leaves
•1 tin coconut milk
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

Essential Vegan Indian Pantry Staples

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How to Build a Curry Base

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How to Temper Spices (Tadka)

Learn how to temper spices in hot oil to unlock the deep flavours used in many Indian dishes.