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Aubergine Tikka Masala

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Incase this was not obvious, Lean Lifestyle loves curry. Or to be more accurate, we love spices (as curries are a mixture of spices). In this recipe, we will be using a Tikka Masala Sauce (and did you know that "Masala" in hindi is the word for a mix). The Tika Masala sauce is an indian mix that contains chilis, coriander, cumin, black pepper, cinnamon, cloves, ginger and salt. It is usually prepared using a yogurt & tomato sauce base to coat the main ingredient (chicken, beef, tofu... eggplant) that is being curried. We love to use the Pataka's Tikka Sauce.

 

This recipe is the perfect chance to discover this smooth and mild curry that magnifies eggplants. This dish pairs well with a Pinot Grigio wine. To further impress your tasters, you can dig out the flesh of the eggplant and keep what remains of the eggplant to use as a bowl where you will display your curry. Enjoy !

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The ingredients are given for 4 medium servings.

 

INGREDIENTS

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Aubergine Tikka Masala

  • 1 eggplant

  • 1 tin of chick peas

  • ½ cup of onions

  • 3 cloves of garlic

  • A nub of ginger

  • 8 grape tomatoes

  • 1 tbsp of coconut oil

  • 1 cup of cream or plain yogurt

  • ½ jar of Patak’s Tikka Masala Curry paste

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Quinoa

  • 2 cups of water

  • 1 cup of  quinoa

  • 1 tsp of onion powder

  • 1 tsp of garlic powder

  • 1 tsp of Maggi vegetable stock

  • 1 tbsp of coconut oil

  • Salt

  • Black pepper

Curry, vegan, eggplant, tikka masala, quinoa, pinot grigio
 
DIRECTIONS

 

Quinoa

  1. Wash & rinse the quinoa until the water used to wash goes back to being transparent. Drain the quinoa.

  2. In a hot saute pan, put the coconut oil. Add the onion powder, the garlic powder & the vegetable stock. Add the drained quinoa and toast it in the pan for 3-5 minutes (until you can smell the quinoa).

  3. Pre-boil the water. Once boiling, add the water to the pan, stir the whole so that all the spices spread all over the water. Once the water boils back, cover the pan and let it cook at a low fire for 10 minutes. After 10 minutes, remove the cover and fluff the quinoa. If there is still water in excess increase the fire to high and evaporate the water tossing the quinoa at the same time so that it does not get burnt. Add salt and pepper to your taste.

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Aubergine Tikka Masala

  1. Peel (optional) and dice in small cubes the eggplant and chop in half all the grap tomatoes. Set aside.

  2. Finely chop the onions and grate the garlic cloves and ginger.

  3. In a pot heat one tablespoon of coconut oil to sauté the onions on high fire. When the onions are translucent, add the garlic and ginger. Give it a quick stir and add the chopped tomatoes.

  4. Reduce your stove to medium fire, add the chopped eggplant, salt, black pepper and half of a jar of the Tikka Masala paste.

  5. Mix well and add 1 cup of plain yogurt or cream. Cook for a few minutes to allow the vegetables to absorb the liquids.

  6. Add 1 cup of water and 1 tin of chickpeas, cover for another 15 minutes (or until all the vegetables is tender and the sauce's consistency is to your liking).

  7. Add salt and black pepper to taste and serve with the quinoa for a healthy balanced meal.

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